Jenny Flake, a former Pillsbury Bake-Off finalist, shows us how to make mini quiches.These mini quiches are just the thing to perk up a brunch table. They taste great, they’re easy to make, and they’re darned cute.
Garlic butter crescent dinner rolls
16 , refrigerated (Two Cans Of 8 Ounce Each)
8 Ounce, softened (One Package)
1⁄4 Cup (4 tbs), chopped
9 Ounce, thawed, squeezed to drain (One Box)
4 Ounce (1 Cup)
1 Teaspoon (As Required)
1) Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with 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.
5) Remove mini quiches from the pan and serve warm.
When you are planning to cook up Quiches, one of the most delicious snacks, you should have some preparation. The video is clear and the host shares with us a little history about the origin of this dish, this is something to look out for. It is best served hot for breakfast or brunch. A very tasty and lip smacking snack made from egg.