MAKES 6 TO 8 SERVINGS
Ingredients:
• 1 package refrigerated crescent rolls
• 3 cups cooked, shredded potatoes
• 3 large eggs, beaten
• 1 tablespoon chopped green onions
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup cooked meat: sausage, crumbled bacon, or diced ham
Preparation:
Coat a 9-inch pie pan with cooking spray. Press triangles of crescent roll dough into pie pan, sealing seams, to form a pie crust. Crimp edges. Combine remaining ingredients in a large bowl, stirring gently. Pour the mixture into the crust. Cover loosely with foil and bake at 400° for about 45 minutes. Remove the foil and bake an additional 10 minutes to brown crust. Quiche is done when center is firm.
This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'
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