|
Performance Highlights | Press Kit Information | Friends, Favorites & Sponsors | Dinner Bell |
 |
|
Performance Highlights | Press Kit Information | Friends, Favorites & Sponsors | Dinner Bell |
|
2 cans (8 oz. each) Pillsbury refrigerated (garlic) butter crescent dinner rolls (8 rolls each)
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 small onion, chopped (1/4 cup)
1 box (9 oz.) frozen spinach, thawed & squeezed to drain
¼ tsp salt
1/8 tsp pepper
1 c (4 oz) shredded mozzarella
Spray 16 muffin cups with non-stick cooking spray. Heat oven to 350 degrees.
Separate each can of crescent dough into 8 triangles. Use dough of one triangle to cover bottom and sides of each muffin cup.
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.
Bake 18-23 minutes, or until knife inserted in center comes out clean, and edges of rolls are golden brown. Remove from pan. Serve warm.
To serve the next day, refrigerate quiches after they have baked, been removed from pan, & cooled down. Before serving, warm quiches for about 15 min. in a 300-degree oven.
- 2008 Tour
Westminster Presbyterian Church
AND First Congregational UCC
Dubuque, IA
11/17/08