1 Pkg refrigerated pie crusts	1/2 Cup finely chopped mushrooms
1/2 Cup milk	1 Chopped Green Onion
2 eggs	1/2 Cup Shredded Cheddar Cheese
4 Slice Bacon, Cooked	1 garlic clove, pressed
1/2 Cup finely chopped zucchini	Dash of ground black pepper

Preheat oven to 375°F. Let pie crusts stand at room temperature 15 minutes. Lightly spray Mini-Muffin Pan with cooking spray. Whisk milk and eggs in medium sized bowl. Chop bacon, zucchini and mushrooms. Add them and, green onion, cheese, garlic and black pepper to egg bowl; set aside. On lightly floured surface, roll one crust to a 12-inch circle using rolling pin. Using Scalloped Bread Tube, cut out 12 pastry pieces. Press one pastry piece into each muffin cup using Mini-Tart Shaper. Repeat with remaining crust to fill remaining muffin cups. Using Small Scoop, fill each muffin cup with a rounded scoop of vegetable mixture. Bake 17-20 minutes or until crusts are light golden brown. Cool in pan 2 minutes; carefully remove mini quiches from pan. Serve warm.