Bake-Off® Contest 44, 2010
Dallas, Texas

Muffuletta Quiche Cups

Individual Italian-inspired quiche cups are surrounded by a flaky crust made easily with Pillsbury® crescent rounds.

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  • prep time 20 min
  • total time 45 min
  • ingredients 10
  • servings 8
 

Ingredients

1
can (8 oz) Pillsbury™ Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
3
tablespoons finely diced ham
3
tablespoons finely diced salami
2
tablespoons finely chopped pimiento-stuffed green olives
1/2
teaspoon oregano leaves
2
eggs
2
tablespoons half-and-half
1/8
teaspoon red pepper sauce
1
cup shredded provolone cheese (4 oz)
2
teaspoons chopped fresh Italian (flat-leaf) parsley

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LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
  • 2 If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.
  • 3 In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended.
  • 4 Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese.
  • 5 Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.
  • 1 Heat oven to 375°F. Spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
  • 2 If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.
  • 3 In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended.
  • 4 Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese.
  • 5 Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
60mg
60%;
Sodium
480mg
480%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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