1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. On a lightly floured surface roll out pastry to a 12-inch square. Cut into twelve 4x3-inch rectangles. Press pastry rectangles onto bottoms and up sides of muffin cups. Prick bottoms with a fork. Bake 8 minutes. Remove from oven. Press centers down with the back of a teaspoon.

2. In a large skillet cook bacon until crisp. Drain bacon on paper towels; crumble. Reserve 1 Tbsp. of drippings in skillet; discard any remaining drippings.

3. For filling, cook mushrooms in reserved drippings until tender and liquid evaporates. In a medium bowl combine mushrooms, crumbled bacon, cheese, and green onions. Spoon filling into each pastry shell. In the same bowl whisk together eggs and sour cream; slowly spoon the egg mixture over filling in shells to allow the egg mixture to flow into cups around the filling.

4. Bake 12 to 15 minutes or until set (160°F). Let stand 5 minutes in the pan. Carefully remove from muffin cups. Serve warm.

Full-Size Quiche

To make a full-size quiche, prepare as directed except omit puff pastry and use 1/2 of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust) for the pastry. Preheat oven to 450°F. Let piecrust stand according to package directions. Fold pastry into fourths and transfer to a 9-inch round tart pan with a removable bottom. Unfold pastry and ease into tart pan. Press pastry into fluted sides; trim edge. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 375°F. Prepare filling as directed and fill pastry shell. Bake 18 to 20 minutes or until center is set (160°F). Let stand 10 minutes before serving. Makes 6 servings (1 slice each).Nutrition analysis per serving: 387 calories, 11 g protein, 29 g carbohydrate, 26 g total fat (11 g sat. fat), 105 mg cholesterol, 1 g fiber, 2 g total sugar, 9% Vitamin A, 1% Vitamin C, 329 mg sodium, 16% calcium, 6% iron