Reviewed: May 1, 2013

These were good. Great to send with company leaving to drive home after the holidays.

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Reviewer:

Susie

Cooking Level: Intermediate

Home Town: Sparks, Nevada, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 29, 2013

These were OK, I only used 1/2 the cream cheese called for. I actually liked them better as leftovers than right out of the oven (which is wierd).

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Reviewer:

Carrie

Cooking Level: Intermediate

Reviewed: Jan. 16, 2013

I have made this recipe 5-6 times now! I used a variation of ham and swiss and bacon and spinich, these are so tasty and easy for breakfast on the go or a brunch! The only catch is they are well non microwave re-heatable, i re heat them in my convection toaster oven and they are perfect I sometimes add an extra egg here and there depending on the consistancy i get.

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Reviewer:

Krista

Cooking Level: Intermediate

Reviewed: Jan. 13, 2013

These were a huge hit at my company's pot luck. Didn't change anything from the original recipe, great as-is!

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Reviewer:

Simplyjmay

Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA

Reviewed: Nov. 25, 2012

I didn’t have the garlic butter crescents but the regular ones which still made an excellent crust. If you use the plain butter crescents I would add more jazz to the spinach mixture because it tasted too bland to me. I thought these were not only easy, but very attractive and would look excellent on a brunch buffet. Because I made these for lunch, I used an oversized muffin pan, using a full rectangle of dough and added an extra 15 minutes to the baking time.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Nov. 6, 2012

While these were easy and nice, I thought I added way to much chopped spinach. I think that was my doing and not the recipe, however, it lacked just a tad bit of flavor, needed a little more umph in my case. My girls thought they were okay and my guys passed before giving them a chance. Darn guys! As is, recipe was simple.

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Nov. 4, 2012

We really loved this. I used fresh kale and have since made it by adding peppers and onions and more meat - sausage and bacon - I even threw in some green chile. As a result, two packages of the rolls are not enough. I have had to make them crust - less before but that has worked too. Easy - and quick. And the filling froze really well and fresh hot quiches quite easily . . . just take the filling out of the freezer the night before!

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Reviewer:

Cwby2nz

Cooking Level: Intermediate

Home Town: Los Lunas, New Mexico, USA

Living In: Idaho Falls, Idaho, USA

Reviewed: Oct. 29, 2012

I like more of a quiche lorraine style quiche, so I substituted swiss cheese for the mozzarella. Then, I put a dash of nutmeg in the mix. When I make these again, I may leave out the spinach and add some bacon.

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Reviewer:

donnam

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Patterson, New York, USA

Reviewed: Oct. 29, 2012

I made half a recipe. They were so easy to make and tasted great!

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Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: Oct. 28, 2012

I love this recipe and have made some similar for a while, I used chopped ham and reduce it by one egg. They never last more than a few minutes... they are a fan favorite in my house!

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