Just a little quiche
To make them healthier, I sometimes use egg beaters instead of eggs.
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- 8 oz cans, refigerated crescent rolls
- 8 oz pkg reduced-fat cream cheese, softened
- 1 small
- onion, chopped
- 9 oz pkg frozen, chopped spinach, thawed, squeezed dry
- 1/4 tsp
- 1/8 tsp
- 1 c
- reduced-fat, shredded mozzarella cheese
1Heat oven to 350. Spray 16 muffin cups w/ cooking spray. Separate each can of rolls into triangles. Press triangles into bottom and up the sides of each muffin cup.
2In lg bowl, beat cream cheese until smooth. Add egss, one at a time, beating well after each egg. Stir in onion, spinach, salt and pepper.
Fold in cheese.
3Fill each muffin cup 3/4-full. Bake 15 mins, or until a knife inserted into middle comes out clean. Serve warm.