Saturday, June 27, 2009

Cupcake Quiche

I have been looking for an easy alternative to the typical strata that I make when I have houseguests or for that holiday morning, when you feel like visiting more and cooking less. I found it, actually I created it. I named it "Cupcake Quiche", eat your heart out Costco!
1 package of Pillsbury Crescent Rolls
4 eggs
1 cup milk
2 Tablespoons cream cheese
1 cup grated Swiss cheese
dash salt and pepper
Then create your own to total 1 cup:
onion, salmon (Canned), broccoli, cooked bacon (crumbled), asparagus, spinach, mushrooms, or sausage (cooked and crumbled).
I used:
1/4 c. mushrooms
1/4 c. onion
1/2 c. spinach
Chop your vegies finely and saute.
Unroll the crescent dough. Cut into 3x3" squares and pat into the muffin pan.
Beat the eggs til frothy, add the milk and mix in the cheeses. Stir in your vegie mix. Fill the cupcake tins to 1/2 full.
Bake at 375 for 20 minutes or until brown and puffy.

Here are my chopped up vegies. See my new Shun knife? Shazzamm! That thing slices and dices in no time flat! I'm proud to say, none of my flesh is in the recipe!

Think this is pretty? You should smell it, M-M-M! Add the denser vegies to the butter first. Spinach takes a nanosecond to saute.

Beat the eggs till they are nice and frothy, then add the milk, cheese and salt/pepper.

Cut the crescent rolls into a 3x3" square. Fit into the muffin tin that you have previously sprayed with non-stick cooking spray. No need to be fancy here. The rolls are completely covered by the quiche. Fill the muffin tin to 1/2 full with quiche mixture. Bake at 375 for 20 minutes or until brown and puffy.

Cool on baking rack. Can be frozen for up to a week.

1 comment:

Anonymous said...

I had these at a baby shower last Sunday...they are Awesome! I want to pass the recipe along, but my mom wants to know how many the recipe makes. I'm guessing 12.

Also, if you wanted to make just a dozen with a variety of flavors, would you add about 1/4 or 1/3 of filling to the same fraction of the egg/crescent mixture? And have you tried them with canned Artichokes?