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These individual-sized quiches are just the thing to perk up a brunch table. They taste great, they’re easy to make, and they’re darned cute. Jenny Flake, a former Pillsbury Bake-Off finalist, shows us how it’s done.
Quiche recipe How to make mini quiches
1. Heat oven to 350°F. Spray 16 (2 3/4×1 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.
Pillsbury’s mini quiche recipe makes 16 servings.
Video Rating: 4 / 5
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