Make-Ahead Tomato-Crescent Quiche

Blogger Brooke McLay from Cheeky Kitchen shares a recipe for quiche. Take the morning off. A simple, make-ahead breakfast quiche.

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Servings 10

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ingredients 10
Prep Time 15 min
Total Time 8 hr 40 min

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

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Directions

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

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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

Review & Comments

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donna2222

report Posted Dec. 16, 2011 12:55 PM

I agree with joyousdeeous. This is a little bland. I added chopped green onions, sundried tomatoes and dried red pepper flakes. It jazzed it up a lot

joyousdeeous

report Posted Dec. 8, 2011 7:45 PM

This recipe would be much better if thinly sliced oil packed sundried tomatoes was used rather than fresh cherry tomatoes. You'll get a much better flavor in your quiche.