All the great flavors of quiche are combined in a hand-held crescent cup.
Prep Time:25 Min
Total Time:45 Min
Makes:16 quiches
| 2 | cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each) |
| 1 | package (8 oz) cream cheese, softened |
| 3 | Eggland's Best eggs |
| 1 | small onion, chopped (1/4 cup) |
| 1 | box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 1 | cup shredded mozzarella cheese (4 oz) |
DIRECTIONS
| 1. | Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. |
| 2. | Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup. |
| 3. | In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill). |
| 4. | Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm. |
