Individual Brunch Quiches

Molly, I know how much you love quiche...

INGREDIENTS

	2 cans (8 oz each) crescent rolls
	1 package (8 oz) cream cheese, softened
	3 eggs
	1 small onion, chopped (1/4 cup)
	1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
	1/4 teaspoon salt
	1/8 teaspoon pepper
	1 cup shredded Swiss cheese (4 oz) DIRECTIONS Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with Pam. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side 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 (do not overfill). Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Tamale Pie

1 pound lean ground beef or turkey
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 can black beans, drained
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese.

Crust (or you can just mix up a package of cornbread mix according to directions):
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, black beans, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.

In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread filling into a baking dish, about 12- x 8-inches. Spoon cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.

Supposed to serve 6; at our house it serves 4.