Recipe for cooking crescent quiche

Quick Meals- Salad and Quiche :: Quiche

Crescent Quiche

1 (8 oz.) pkg. refrigerated quick crescent dinner rolls
1 egg, beaten
1 1/2 C. evaporated milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 1/2 C. shredded Swiss cheese
1 C. sliced fresh mushrooms
1 C. shredded or chopped zucchini

Note: Substitute 1 pkg. of frozen spinach, cooked and drained, for the mushrooms and zucchini, or create your own.

Preheat oven to 325 degrees F.

Crust: Separate dough into 8 triangles. Place dough in ungreased 9-in. pie pan or quiche pan, pressing pieces together to form a crust.

Saut mushrooms and zucchini; cool mixture.

Mix together egg, milk, salt and Worcestershire sauce. Stir in cheese. Spread cooled mushroom/zucchini mixture over bottom of unbaked crust. Pour egg mixture into crust. Bake for 25 to 30 min. until set (40 to 45 min. for quiche pan). Allow to cool approximately 5 min. before servings.

This may be baked ahead of time, refrigerated, then reheated.