Spinach Artichoke Mini Quiche

Ingredients:

Wind and Willow Spinach Artichoke Cheeseball Mix
1 package refrigerated pie crust
6 eggs  (may use Egg Beaters)
1 c. half & half (may use fat free)
4 oz Swiss Cheese, shredded
8 oz roasted vegetables ( such as asparagus, red pepper, mushrooms, etc...)
salt and pepper
olive oil

Directions:
Preheat oven to 375 degrees. Clean and cut vegetables coarsley, sprinkle with salt and pepper and drizzle with olive oil. Roast in oven for 15 mins. When done put in food processor and pulse them a few times to chop them a little smaller, but not mashed.

Beat eggs, mix in half & half and both packets from cheeseball mix. Season with salt and pepper.

Roll out one sheet of dough and with a cookie cutter cut circles to fit a mini muffin pan. Use a tart tamper to push dough down into the muffin tin. Fill cup 2/3 full with egg mixture and add some of the chopped vegetables. Top with shredded swiss cheese and bake at 375 for 20 minutes.