Green Chili Quiche

• 1 bag Whole Wheat Croccantini
• 4 tablespoons butter, melted
• 1 cup thinly sliced green onion, divided
• 1 cup shredded sharp Cheddar cheese
• 3 large eggs
• 1 teaspoon salt
• Freshly ground black pepper, about 1/8 teaspoon
• 1 teaspoon Dijon or other spicy mustard
• 1-cup half-and-half, or half heavy cream and half whole milk

1. Grease and flour mini muffin pans and heat oven to 400°.
2. In a bowl, crush one bag of Croccantini and combine with melted butter.
3. Press 2 tablespoons of the mixture into each muffin tin.
4. Bake the crusts in the oven for 7 minutes, or until golden brown.
5. Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese.
6. Whisk together the remaining ingredients; spoon 1 scant tablespoon into each cup,
   just short of the top of the pastry. Sprinkle each with a little more green onion.
7. Bake for 20 to 25 minutes, or until set. Makes about
   36 mini quiches.