Mini Bacon Veggie Quiche

Place the pie crust pouches to stand at room 	temperature about 15 to 20 minutes.

Preheat the oven to 375 degrees. Spray 12 miniature muffin cups with non-stick cooking spray.

Open and unfold one pie crust, and press out any fold lines. With a 2 and ½ inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts.	In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.

In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.

To assemble the Mini Bacon Veggie Quiche evenly divide the chopped bacon (fry before baking), about 1 teaspoon, 1/2 tbsp of mushrooms, 1/2 tbsp of peppers, among the 12 cups.

Then top with a couple slices of green onion. Pour egg mixture into each of the 12 cups, filling to within ¼ inch of the top. Place one tablespoon of cheese on top of each mini quiche.

Bake at 375 degrees until golden brown, about 25 minutes. Cool slightly and serve warm.