SOUTH OF THE BORDER QUICHE SQUARES

1 (8 oz) pkg refrigerated crescent roll dough
1 1/2 cups Colby or Monterey Jack cheese blend, shredded
1/2 cup diced green chilies
1/2 cup onion, chopped
4 eggs, beaten
1 cup milk
1/3 cup Grey Poupon Country Dijon Mustard
1 tbsp chopped cilantro
1/2 tsp chili powder
GARNISH:
tomato, yellow and green peppers, cut in 2-inch squares

Preheat oven to 375 degrees F.

Unroll dough and press perforations together. Press dough on bottom and 1-inch up sides of greased 13x9x2-inch baking pan.

Bake crust at 375 degrees F for 5-8 minutes or until lightly golden.

Remove from oven; sprinkle with half the cheese. Top with chilies, onion and remaining cheese.

In medium bowl, blend eggs, milk, mustard, cilantro and chili powder. Pour mixture evenly over cheese layer.

Return to oven and bake at 375 degrees for an additional 25-30 minutes or until set. Cool 5 minutes in pan.

Garnish with tomato and bell peppers; cut into 2-inch squares. Serve hot.

Makes 24
Source: Grey Poupon