Easy Mini Quiche With Crescent Roll Crust

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INGREDIENTS (8 cups):

For the egg custard:
4 eggs
½ cup half-and-half (or heavy cream)
¼ cup grated parmesan
¼ tsp salt (or little more)
Freshly ground pepper

For the filling:
1 cup frozen spinach (½ cup when thawed)
Cooked bacon, sautéed onion or feta cheese (recommended add-ins for more savory flavor)

For assembly:
1 canned crescent roll dough
Unsalted butter

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KITCHEN PRODUCTS I USE

Toaster Oven: https://amzn.to/3wnpKKz (Newer Model)
Kitchen Shears: https://amzn.to/35eVk1t
Serrated Knife: https://amzn.to/3b7LwMT
Plastic Measuring Cup & Spoon Set: https://amzn.to/3OBVdlh
Glass Measuring Cup 2-Cup: https://amzn.to/3pQ5rDg
Silicone Tongs: https://amzn.to/3mWbiq4
Pastry Brush: https://amzn.to/3iIZVRh
Stainless Steel Strainer: https://amzn.to/3OiWoFN
Muffin Pan: https://amzn.to/3iEhvWL
Mini Spatula & Spoonula: Williams Sonoma (NLA)
Glass Prep Bowls S/M/L: IKEA VARDAGEN

Disclaimer: product links may include affiliate links

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