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Bacon-Crescent Quiche

  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 8
  • Servings 6

No pie crust? No problem! This tasty bacon-Cheddar quiche recipe uses crescent rolls instead of pie crust for an easy twist on a bacon, egg and cheese breakfast. MORE+ LESS-

Aaron Hutcherson Aaron Hutcherson
September 20, 2016

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
8
eggs
1/2
cup whipping cream
6
slices bacon, cooked, chopped
1
cup shredded Cheddar cheese (4 oz)
1
teaspoon salt
1/2
teaspoon pepper
Sliced fresh chives

Steps

Hide Images
  • 1
    Heat oven to 350° F. Unroll 1 can Pillsbury™ refrigerated crescent dinner rolls; separate into 8 triangles. Arrange triangles in ungreased 9-inch glass pie plate, pressing seams together and trimming any excess dough. Bake 10 minutes. Remove from oven; cool slightly.
  • 2
    Meanwhile, in large bowl, beat 8 eggs and 1/2 cup whipping cream until evenly combined. Add 6 slices chopped cooked bacon, 1 cup shredded Cheddar cheese (4 oz), 1 teaspoon salt and 1/2 teaspoon pepper; mix well.
  • 3
    Pour egg mixture into partially baked crust.
  • 4
    Bake about 45 minutes or until filling is set. Cool slightly before serving. Garnish with sliced fresh chives.

Expert Tips

Be sure to check the quiche as it’s baking, and cover the edges of the quiche with foil if they start to get too dark to prevent them from burning.

Nutrition Information

No nutrition information available for this recipe

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