Quiche Recipes > Quiche Pans > Quiche - Cookbooks
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| | Pinwheel Cheese Quiche
2 tablespoons of margarine or butter
2 cups of sliced mushrooms
6 green onions, sliced (yielding about 2 cups)
1 package (8 ounces) of refrigerated crescent rolls, separated into 8 triangles
1 package of Lipton Savory Herb with Garlic soup mix
1/2 cup of half-and-half
4 eggs, beaten
4 ounces of shredded Monterey Jack or mozzarella cheese (yielding about 1 cup)
Preheat oven to 375ºF. In 12-inch skillet, melt margarine over medium heat and cook mushrooms and green onions, stirring occasionally, 5 minutes or until tender. Remove from heat and set aside.
In 9-inch pie plate sprayed with non-stick cooking spray, arrange crescent roll triangles in spoke pattern with narrow tips hanging over rim of pie plate about 2 inches. Press dough onto bottom and up side of pie plate sealing edges to form full crust. In medium bowl, combine savory herb with garlic soup mix, half-and-half, and eggs. Stir in cheese and mushroom mixture. Pour into prepared pie crust. Bring tips of dough over filling towards center. Bake uncovered 30 minutes or until knife inserted in center comes out clean. Serves 6. |
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