Ingredients
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
Preparation
Grease and flour mini muffin pans and heat oven to 400°. Crush one bag of La Panzanella Whole Wheat Croccantini. In a bowl, combine melted butter and the crushed croccantini. Press 2 tablespoons of the mixture into each muffin tin. Bake the crusts in the oven for 7 minutes, or until golden brown. Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese. 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. Bake for 20 to 25 minutes, or until set.
