Unfold puff pastry dough and cut out 24 2½-inch rounds with a cookie cutter. Press each round firmly into a mini-muffin tin. Prick bottom of dough with a fork several times to prevent rising.

In a medium glass or ceramic bowl, beat eggs. Whisk in yoghurt cheese. Add bacon, green onions, Swiss cheese, and pepper. Mix well.

Pour egg mixture into pastry-lined mini-muffin tins, filling each 2/3 full. Bake at 375ºF for 15 to 18 minutes or until golden. Cool slightly before serving. Cool completely before freezing. Reheat frozen quiches at 375ºF for 15 to 20 minutes until hot throughout.

Variations: Add 1 tablespoon of your favorite herb or replace the bacon with finely crumbled sausage.

Makes 24 quiches.

*To make Greek Yoghurt, place Plain Original Style Mountain High Yoghurt in a strainer lined with coffee filters or cheesecloth. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here. 

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