Warm, Flaky Quiche

I just love going to my Grandma's even now as I am older. I learn so much from her and it has helped me along the way. I especilly like learning new recipes from her as she is a very good cook. There was always one breakfst recipe that stood out form the rest and that was Grandma's delicious quiche! Everyone in the family requested this from her whenever we would have Sunday breakfast at Grandma's. Now that she is older it is hard for her to get around the kitchen, but that doesn't stop the traditional “Sunday” breakfast at Grandma's house as I have taken over and helped out with her overseeing me. Here is an easy recipe that your family will enjoy too. I have listed the recipe and steps below.

Store Items Needed:

2 cans (8 oz each) Crescent dinner rolls (8 rolls each) (I use generic brand but you can use a name brand).
1 package of (8 oz) cream cheese, softened.
3 Large eggs.
1 small red onion, chopped (1/4 cup).
1 box of (9 oz) frozen chopped spinach, thawed, squeezed to drain (I use Green Giant).
1/4 teaspoon of salt optional.
1/4 teaspoon of pepper.
1 cup of shredded mozzarella cheese.
None stick cooking spray.

Essentials:

Muffin / Cupcake pan (16) count or two (8) count
Large mixing bowl
Hand mixer
Cutting board
Knive
Large mixing spoon

Cooking Time:

Step #1: Heat your oven to 350 degrees. Spray all 16 muffin cups with the none stick cooking spray evenly. Make sure that you do not over do it as this will leave a greasy residue on the Quiche.

Step #2: Open one can of dough and separate the dough into 8 triangles, pressing 1 triangle on bottom and up the side of each muffin cup. Repeat this process with the second can of dough.

Step #3: In your large mixing bowl, using your hand mixer, mix the cream cheese on medium speed until smooth.

Step #4: Crack the eggs and add into the mixing bowl one at a time, beating well after each addition.

Step #5: Using your cutting board and knive, chop the red onion finely and stir into the egg mixture. Add in the salt and pepper until well mixed.

Step #6: Add in the cheese slowly, almost folding in. Mix with hand mixer on low speed.

Step #7: Spoon in the egg batter into each cup, filling to the top but not overfilling. If you overfill you will have a huge mess. (I have had this happen several times).

Step #8: Place the muffin/cupcake pan into the oven and bake for about 15 to 20 minutes or until a toothpick that is entered into the center comes out clean or until the edges are golden brown.

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