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Make-Ahead Tomato-Crescent Quiche

(1)
  2 reviews
  • 15 min prep time
  • 8 hr 40 min total time
  • 10 ingredients
  • 10 servings
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Take the morning off with a simple, make-ahead breakfast quiche.

Brooke McLay
April 3, 2014

Ingredients

Crust

2
cans Pillsbury™ refrigerated crescent dinner rolls

Filling

9
eggs
1/4
cup baking mix
1
teaspoon salt
1
teaspoon finely chopped garlic
1
package (8 oz) cream cheese, cut into small cubes

Topping

1
cup cherry tomatoes
1/4
cup fresh basil leaves
1/4
cup grated Parmesan cheese
Freshly ground black pepper, if desired

Steps

  • 1 Night before, unroll both cans of crescent dough; press in bottom of ungreased 13x9-inch pan.
  • 2 In medium bowl, beat eggs, Bisquick mix, salt and garlic with whisk until well combined. Pour over crust. Arrange cream cheese cubes over eggs. Cover tightly with plastic wrap; refrigerate overnight.
  • 3 In morning, heat oven to 400°F. Uncover pan; sprinkle tomatoes, basil leaves and Parmesan cheese over filling. Sprinkle with pepper.
  • 4 Bake 25 minutes or just until eggs are set. Cut into squares; serve immediately with fresh fruit.
  • 1 Night before, unroll both cans of crescent dough; press in bottom of ungreased 13x9-inch pan.
  • 2 In medium bowl, beat eggs, Bisquick mix, salt and garlic with whisk until well combined. Pour over crust. Arrange cream cheese cubes over eggs. Cover tightly with plastic wrap; refrigerate overnight.
  • 3 In morning, heat oven to 400°F. Uncover pan; sprinkle tomatoes, basil leaves and Parmesan cheese over filling. Sprinkle with pepper.
  • 4 Bake 25 minutes or just until eggs are set. Cut into squares; serve immediately with fresh fruit.

Expert Tips

Forgot to prepare this recipe the night before? No worries! Feel free to make it the morning of. It will still bake up beautifully!

Go healthy! Add up to 3 cups of your favorite roasted vegetables just before baking for a delicious, nourishing breakfast.

Nutrition Information

No nutrition information available for this recipe
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