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, theyre easy to make, and theyre darned cute.
|Garlic butter crescent dinner rolls||16 , refrigerated (Two Cans Of 8 Ounce Each)|
|Cream cheese||8 Ounce , softened (One Package)|
|Onion||1⁄4 Cup (4 tbs) , chopped|
|Frozen spinach||9 Ounce , thawed, squeezed to drain (One Box)|
|Mozzarella cheese||4 Ounce (1 Cup)|
|Cooking spray||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.