Mini Spinach and Mustard Quiches Made with Crescent Roll
Serving Size / Yield
- 1 bag of frozen spinach, defrosted and drained
- 4 eggs
- 1/4 tsp. salt
- 1/8 tsp. mustard powder
- 1/4 tsp. black pepper
- 3/4 C. shredded white cheddar cheese
- 1 unbaked 9-inch Crescent pie crust
Begin by whisking eggs, spinach, salt and pepper in medium bowl; stir in white cheddar cheese.
Roll out Crescent pie crust into 13-inch circle. Cut dough with 3-inch round biscuit cutter. Gather and reroll scraps to make 20 circles. Press circles into prepared muffin cups. Fill cups with egg mixture.
Bake 30 minutes or until tops are puffy and toothpick inserted into centers comes out clean.