These mini quiches are just the thing to perk up a brunch table. They taste great, they're easy to make, and they're darned cute. Jenny Flake, a former Pillsbury Bake-Off finalist, shows us how it's done.
Jenny Flake Former Pillsbury Bake-Off® Contest Finalist
Jenny Flake is a two-time Pillsbury Bake-Off Contest past finalist. She is a mother of two who is active in her community and enjoys sharing her food adventures online.
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Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with cooking spray.
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 mini quiches from the pan and serve warm.
LISA: Hi I’m Lisa Birnbach for howdini.com and this is Jenny Flake, a past Pillsbury bake-off finalist. Hi Jenny.
LISA: You’re going to teach us how to make these beautiful breakfast quiches to go.
JENNY: Yes; this recipe was created my Diane Denny from Jacksonville, Florida. And some of her ingredients include spinach, mozzarella cheese, onions, and she uses garlic flavored crescent dinner rolls as the crust.
LISA: Did not know garlic flavored crescent dinner rolls were in the repertoire.
JENNY: Yes! So let’s open the rolls and get started.
LISA: And I already have a muffin pan and I’m going to spray it.
JENNY: Beautiful. I will give you half of the rolls here and let’s separate each triangle and we’re going to take the widest part of the triangle and press it into the bottom and up the sides of the muffin cup. You want to leave some of the tails hanging out.
LISA: And do we cover the whole cup?
JENNY: It does not have to be perfect; just enough so that it can hold the egg filling.
LISA: Okay, but if it does look perfect then you’re not going to punish me.
JENNY: Right. That’s just a nice bonus. Now I have a muffin tin already completed. All right here we go. So now it’s time to make the filling.
JENNY: So now we have our eggs and cream cheese already whipped up here. To this mixture we are going to add spinach.
LISA: Now that looks like frozen spinach—that is correct?
JENNY: And you really want to make sure the spinach is nice and dry so that it doesn’t add a lot of moisture.
JENNY: We have some mozzarella cheese and some onion and a little bit of salt and pepper. And we will just mix this together.
JENNY: Smells good.
LISA: It does smell good.
JENNY: Okay we’re all mixed up.
LISA: You could say that again.
JENNY: I will give you a spoon and you can help me out.
LISA: Great I’m going to watch you first.
JENNY: All right. So it should be filled to the top, but not too full because they will rise.
LISA: Okay so I see. This would be a really nice weekend brunch, right?
JENNY: Absolutely. Great for brunch. When the tray is full we’ll place it into a 350-degree oven for 15 to 20 minutes. The edges of the roll should be nice and browned.
LISA: And it looks this lovely when it’s finished.
JENNY: Isn’t that nice?
LISA: Yes. And because it’s a quiche to-go, would you like one to go?
JENNY: I would love it.
LISA: Thank you Jenny. For more bake-off recipes, and all kinds of great ideas for all occasions, check out Pillsbury.com. I’m Lisa Birnbach for howdini.