Mini Quiche

These are my son Henry's favorite thing to make and eat. They are super easy and great for getting kids some good protein. I absolutely love my recipe for Quiche, but these are a bigger hit with my children. These are great for breakfast, lunch, or dinner. They reheat well, so they can be refridgerated for days and frozen for weeks. Enjoy!

Recipe adapted from Beth Forsell who taught my Henry to make them.

1 can crescent rolls
6 eggs
1/2 cup heavy cream
1 1/2 cup grated cheddar cheese
1 cup ham (or you can substitute any veggies, bacon, or leave them plain cheese)
1/2 tsp salt
1/4 tsp pepper
dash garlic salt

Preheat oven to 350 degrees. Separate the crescent rolls and cut them in half. Add each half into muffin tins. You will have two left over if your muffin tin makes 12 muffins. Mix together remaining incredients. Add a little less than 1/4 cup to each muffin cup. Bake at 350 degrees for 30 minutes.

Happy Cooking!

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