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. | |
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