Four Cheese Crescent Quiche

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Four Cheese Crescent Quiche
  • Prep 25 min
  • Total 60 min
  • Servings 4
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Great for breakfast, lunch or dinner...So versatile and always delicious, this quiche recipe is a real keeper!
Aug 26, 2009


  • 1 can (235 g) Pillsbury* Crescent Rolls
  • 1 cup (250 mL) each Cheddar cheese and ham, cubed (1/2-inch/1.25 cm)
  • 1/2 cup (125 mL) each Swiss and mozzarella cheese, cubed (1/2-inch/1.25 cm)
  • 1 small onion, chopped
  • 3 eggs
  • dash cayenne pepper
  • 2 tbsp (25 mL) grated Parmesan cheese


  • 1
    Heat oven to 375°F (190°C). Separate dough into 8 triangles. Place 6 triangles into 9-inch (23 cm) pie plate or quiche dish, pressing together to form a crust. (Set aside 2 triangles for top crust).
  • 2
    Combine cheeses (except Parmesan), ham and onion; arrange mixture in crust. Combine eggs and cayenne until well blended, pour over cheese mixture.
  • 3
    Form a 5x9-inch (13x23 cm) rectangle from the 2 triangles which have been set aside.
  • 4
    Cut dough lengthwise, into eight strips; criss cross over filling to form lattice top. Seal edges. Sprinkle with Parmesan cheese.
  • 5
    Bake for 25 to 30 minutes or until egg mixture is set in centre. Let stand 5 minutes before serving.

Expert Tips

  • Tip 1
    Tip: Try experimenting with a variety of other great-tasting cheese such as gouda, edam or fontina.

Nutrition Information

No nutrition information available for this recipe
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