Description
Delicious mini quiches made with eggs, cheese, and crescent roll crust.
Ingredients
Scale
- 4 whole eggs
- 1 cup ricotta cheese
- 2 tablespoons chives (minced)
- 2 cups Swiss cheese (shredded)
- 1/3 cup Parmesan cheese (grated)
- 1 tube refrigerated crescent rolls
Instructions
- Preheat oven to 375 degrees F.
- Spray nonstick mini muffin tins with nonstick cooking spray and set aside.
- In a large bowl, add the eggs and whisk to break them up. Whisk in the ricotta until combined, then stir in the chives, Swiss cheese, and Parmesan cheese using a spatula until well mixed.
- Unroll the can of crescent rolls and place onto a flat surface. Cut into 2″ squares, then place one 2″ square into each muffin cup. Gently press down into the bottom.
- Carefully spoon the egg mixture into each muffin cup, filling almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the quiche are just set in the center.
- Remove from the oven and allow to cool slightly before serving. Enjoy!
Notes
- These mini quiches can be customized with your favorite vegetables or meats.
- Make sure not to overfill the muffin cups.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 150
- Sugar: 1g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg