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Mini Quiche

  • 1 pkg. garlic butter crescent rolls
  • 1 tsp oil
  • 1 clove garlic
  • 3 stalks asparagus, thinly sliced
  • 3 medium sized mushrooms, diced
  • 1 Tbsp Boursin cheese (cream cheese will work also)
  • 1 Tbsp milk
  • 3 eggs
  • 1/4 cup shredded mozzarella
Mini Quiche
  1. Preheat oven to 350.
  2. Grease the inside of muffin tin. Separate crescents into the 8 triangle pieces. Place each
  3. triangle in one muffin spot making sure that it mold to the inside of the tin.
  4. Heat oil in small skillet. Sauté garlic and then add asparagus and mushrooms. Sauté until slightly tender. Remove from heat.
  5. In medium bowl combine Boursin and milk. Whisk until smooth.
  6. Add eggs and whisk until well blended. Combine with asparagus mixture and shredded mozzarella.
  7. Pour mixture into crescent shells filling them close to the top.
  8. Bake for 15-20 minutes or until crescents are golden brown and egg mixture is cooked thoroughly. Note: Egg may not look done because it will be lighter in color due to Boursin mixture.
    1. I love truffle salt so I like to add 1 tsp to this recipe.
Published: Monday, December 5th, 2011 by Kelly
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