I wanted to make a quiche for dinner one night and when I went to the store they were out of pie crust so I just picked up some Crescent rolls instead. I have to admit, I was a little frustrated about this but it ended up being a meal my kids RAVED over! I made these veggie quiche but the great thing about this is you can make a bunch of different flavors because they are mini.
WHAT YOU NEED :
makes 24 mini quiche
- 2 packs of refrigerated Crescent rolls
- 10 eggs
- 2/3 cup half and half
- about 1 cup shredded cheese
- salt and pepper to season
- butter/or spray to grease muffin tins
- about 2-3 cups of filling for your quiche (some ideas I have would be sweet potato, spinach, broccoli, mushrooms, chopped up ham, bacon, bell peppers, tomatoes, etc.)
Preheat your oven to 375 degrees.
First, I buttered my muffin tins. Then, I opened the crescent roll packages. There are 8 triangles of dough in each package. I ripped the triangles in half and pressed it to the bottom of the tin. You will have a little dough leftover so what I did was add more where I thought I needed it.
This is the step you can basically add any ingredients you want.
I love the combination of sweet potato and broccoli so I steamed the veggies and then cut them up into little chunks. I think the next time I make this I will add bacon. My family LOVES bacon!
Add a little of your ingredients to each section in your muffin tin. Just try not to let the stuff stick up to high over the top of the tin.
Next, mix your eggs, half & half, and salt & pepper.
After your eggs are well blended pour a little in each section in your muffin tin. Make sure you don't fill it all the way to the top because the eggs will rise.
Then, sprinkle shredded cheese on top.
Put in the oven and cook for about 20 minutes.
For dinner I added some fresh fruit to each plate.
The crescent rolls made for a perfect crust!!!
The other great thing about these is you can freeze the leftovers and pull them out for an easy and quick breakfast.