Make-Ahead Tomato-Croissant Quiche

Make-Ahead Tomato-Croissant Quiche

Blogger Brooke McLay from Cheeky Kitchen shares a recipe for quiche. With all of the cooking you'll be doing Thanksgiving day, why not give yourself the morning off? Here’s a simple, fresh make-ahead breakfast quiche that everyone will love.

Prep Time

15

Minutes

Total Time

8:40

Hrs:Mins

Makes

10

servings

Crust
2
cans Pillsbury® refrigerated crescent dinner rolls
Filling
9
eggs
1/4
cup Original Bisquick® mix
1
teaspoon salt
1
teaspoon finely chopped garlic
1
package (8 oz) cream cheese, cut into small cubes
Topping
1
cup cherry tomatoes
1/4
cup fresh basil leaves
1/4
cup grated Parmesan cheese
Freshly ground black pepper, if desired
  1. Night before, unroll both cans of crescent dough; press in bottom of ungreased 13x9-inch pan.
  2. In medium bowl, beat eggs, Bisquick mix, salt and garlic with whisk until well combined. Pour over crust. Arrange cream cheese cubes over eggs. Cover tightly with plastic wrap; refrigerate overnight.
  3. In morning, heat oven to 400°F. Uncover pan; sprinkle tomatoes, basil leaves and Parmesan cheese over filling. Sprinkle with pepper.
  4. Bake 25 minutes or just until eggs are set. Cut into squares; serve immediately with fresh fruit.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Forgot to prepare this recipe the night before? No worries! Feel free to make it the morning of. It will still bake up beautifully!
Go healthy! Add up to 3 cups of your favorite roasted vegetables just before baking for a delicious, nourishing breakfast.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.