A few months ago when I visited my friend ,she did lots of baking just in no time and one among them was croissants and since then I became fan of croissants. All she used was Pillsbury crescent rolls for most of baking. Getting inspired by her, I did bring Pillsbury crescent roll to home 1 day but never got to bake it. The time has finally arrived.I made up my mind today and Baked Quiches for breakfast,different from what I usually make daily:).
Quiche, is an oven-baked dish with eggs,cream/milk in a pastry crust. The original recipe is from Pillsbury. I made little variations with what was available at home.
This recipe is simple and easy to make and rich in Iron.
1 cans refrigerated Pillsbury crescent dinner roll, each roll has 8 triangles
1 cup heavy whip cream
1 cup spinach,finely chopped
salt to taste
1/4 teaspoon pepper
2 cloves of Garlic minced
1/2 cup shredded cheese
Heat oven to 350°F. Spray muffin cups with cooking spray.
Separate can of crescent dough into 8 triangles.
Press the widest part of the triangle into the bottom and then up, the sides of the muffin cup. Leave some of the tails hanging out.
In large bowl, beat heavy whip cream with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in spinach,garlic cloves, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture.
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown.
Remove mini quiches from the pan and serve warm.
sharing this recipe with versatilekitchen and spicingyourlife for Kid's Delight-Restaurant Recreation.