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LOCATION: Recipes >> Entrée Pies >> Quiche 12

Print this Recipe    Quiche 12

Crescent Roll Quiche

1 can crescent roll dough
2 eggs, slightly beaten
1 Tbsp. Parmesan, grated
2 cups (8 oz.) Monterey Jack cheese, cubed 1/2 inch
2 cups ham, cubed 1/2 inch
salt and pepper to taste

Separate the dough into eight triangles. Press five in the bottom
of a 9-inch pie plate to form a crust. Reserve three.

Mix the remaining ingredients, and pour them in the crust. Cut
the reserved three dough triangles in 1/2-inch strips, and crisscross
them over the top to form a lattice design, tucking the ends under
the bottom crust and crimping or pressing the edges with a fork to
seal.

Bake at 325 degrees for 50-60 minutes.

Note: This freezes and reheats well.

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