Recipe by ROSANNACANADA
"Quick quiche that uses store-bought crescent dough for a super-fast crust!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
refrigerated crescent rolls
Black Forest ham
roasted red peppers, drained and chopped
1 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Cheddar cheese
hot pepper sauce (such as Tabasco®)
This is delicious, we really enjoyed this for dinner. I chose to leave out the ham also. I had a problem with the baking time and directions. I followed as written, but the center of the quiche was completely raw, and looked way too brown. I had to bake it 10 minutes more. I recommend just baking this for 20-25 minutes at 350 degrees and just skip the broiler step. If you do want it brown, broil for a minute at the very end, be sure to take it out of the oven immediately. Thanks for sharing :)
I found directions for this recipe not clear. "Turn oven to Broil and cook..." Does that mean you put the dish under the broiler? Since "broil" was mentioned, I figured that is what it meant. I did that and the to of crust became black. Why not just say to "turn heat up to broil but leave dish in place in oven", if that is what is meant? My guys said "too much spinach".
A very tasty recipe. I did have trouble with the crescent roll dough; it kept sliding down the side of the pan when I was baking it. Perhaps I overworked the dough when prepping it for the dish, as it was quite oily. Next time I will use a traditional pie crust or simply make it without the crust.
Amazing recipe. Even my 15 month old enjoyed every bite.
took longer to cook then the recipe said, not my favorite quiche that i have made. won't make again.
Easy and tasty. I made it today for a Christmas Day Family Breakfast, everyone liked it.
Holy Cow, this recipe was the best ever. Everyone at the party thoroughly enjoyed it. Cook time needs to be longer than 15 minutes. I used a relatively deep dish and it took nearly 40 minutes before the middle was done. To the reviewer whose pie crust kept slipping...did you bake it first like the recipe called for? I didn't have that problem at all. I added some mushrooms in with the red peppers and smashed down the pie crust after it had baked (it fluffed up a bit). Huge hit!!! 6 people are asking for the recipe. Glad to pass it on. Thanks so much. I will use this recipe countless times.
This is an excellent recipe! I don't eat meat so instead sauteed mushrooms, broccoli and spinach. I did not do the broil step just baked in the oven for about 35 minutes. It was delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 279
** Calories from Fat: 150
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This dense, flavorful quiche doesn't need a crust to be a brunch star.
See how to make a simple and delicious homemade quiche.
A delicious, quick-and-easy quiche with broccoli, ham, and cheese.