1 box ( 14 oz) refrigerated pie crusts
3/4 cup heavy whipping cream
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
6 strips bacon, cooked and crumbled
1 roma tomato, cut into six slices
1 large zucchini, thinly sliced
1/2 cup crumbled gorgonzola
Preheat oven to 350 degrees. On a lightly floured surface unroll both pie crusts. Cut six 5" circles and press into mini pie pan.
In a large bowl whisk eggs, cream, milk, salt, pepper, parmesan , parsley and chives until well combined.
Place a tomato slice and surround it with the zucchini slices on top of the pie crust.
Sprinkle the crumbled bacon and gorgonzola over the zucchini and tomato.
Pour the egg mixture on to each tart. Filling crusts nearly to the top.
Bake for 23 to 27 minutes until the eggs are completely set and the crust is golden brown.
Cool in pan for 10 minutes. Serve warm or at room temperature.
These quiches make a wonderful and filling and healthy lunch.