Muffuletta Quiche Cups

Name: Muffuletta Quiche Cups
Prep time: 20 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 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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Prep 20 min
Total 45 min
Ingredients 10
Servings 8

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Individual Italian-inspired quiche cups are surrounded by a flaky crust made easily with Pillsbury™ Original Crescent Rounds.

By Pillsbury Kitchens

Updated Apr 21, 2021

Bake-Off® Contest 44, 2010

Kim Rollings
Dallas, Texas

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Ingredients

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
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

Make With

Pillsbury Crescents

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.

Nutrition Information

190 Calories, 13g Total Fat, 8g Protein, 12g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 110

Total Fat: 13g; 19%

Saturated Fat: 5g; 25%

Trans Fat: 1 1/2g

Cholesterol: 60mg; 20%

Sodium: 480mg; 20%

Potassium: 45mg; 1%

Total Carbohydrate: 12g; 4%

Dietary Fiber: 0g; 0%

Sugars: 3g

Protein: 8g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 6%; 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;