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Make-Ahead Tomato-Crescent Quiche

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  • Prep 15 min
  • Total 8 hr 40 min
  • Ingredients 10
  • Servings 10
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Take the morning off with a simple, make-ahead breakfast quiche.
By Brooke McLay
Updated Oct 19, 2018
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  • 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


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


  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    Forgot to prepare this recipe the night before? No worries! Feel free to make it the morning of. It will still bake up beautifully!
  • tip 2
    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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