Recipe: Crescent Roll Quiche (using refrigerated crescent dough)

Crescent Roll Quiche

1 can crescent roll dough
2 eggs, slightly beaten
1 Tbsp. Parmesan, grated
2 cups (8 oz.) Monterey Jack cheese, cubed 1/2 inch
2 cups ham, cubed 1/2 inch
salt and pepper to taste

Separate the dough into eight triangles. Press five in the bottom of a 9-inch pie plate to form a crust. Reserve three.

Mix the remaining ingredients, and pour them in the crust. Cut the reserved three dough triangles in 1/2-inch strips, and crisscross them over the top to form a lattice design, tucking the ends under the bottom crust and crimping or pressing the edges with a fork to seal.

Bake at 325 degrees for 50-60 minutes. This freezes and reheats well.

rec.food.recipes/Annette Dawson/1995