Quiche was a go-to breakfast food growing up. And lunch food. And anytime food, really. I perfected this recipe in college when I was a vegetarian. The secret is the crust--I use crescent rolls. It's a "secret" family recipe, and as much as I enjoy a homemade pie crust, I'll never stray from my beloved rolls.
I love quiches because they taste good hot or cold, for any meal. This would be a great addition to the table for anyone who doesn't eat much meat.
- 1 tube crescent roll dough
- 5 eggs
- 1/4 cup heavy cream
- 1/2 cup shredded Cabot Sharp Cheddar cheese
- 8 asparagus spears
- 1 small onion, sliced
- 1 portobello mushroom, sliced
- 1 cup chopped spinach
- 1 tbsp herbs de provance
- salt and pepper
-Preheat oven to 350 degrees F. Line a pie tin with the crescent dough, making sure the surface is covered and the triangles of the dough are pressed firmly together.
-In a separate bowl, mix together the rest of the ingredients--if you feel like it, arrange the veggies in a pattern on top instead of mixing into the egg.
-Bake for 30 minutes, until firm. Serve hot or hold.