Quick Quiche

Still working to use up leftovers, this time I found a creative use for a soon-to-expire roll of canned crescents, the spinach from Gene & Georgetti's, and some small pieces of cheese from Italy night.

First, I cheated and used the canned crescents to make a pie crust. I let this bake for a few minutes while the oven was preheating to 375°. Just enough to firm up a bit, with a hint of brown at the edges, but not long enough to cook.

Next, I mixed together:

4 eggs
leftover spinach (about 1 1/2 cup)
1/4 cup half and half (leftover for mom's coffee, otherwise I'd use milk)
4 or 5 pieces of assorted leftover cheese, cut in small pieces
1/4 cup shredded cheddar
2 cloves garlic, minced
salt and pepper
1 large basil leaf, minced


I poured this mixture into the pre-baked crust.


Then into the oven at 375° for 30 minutes. Serve warm, or let cool and store in the refrigerator for future use.


In hindsight, the crescent crust might not have been the wisest idea because it did get semi-burnt around the edges. But I did like the buttery, flaky aspect it brought to the quiche so I wouldn't mind using it again in the future! Plus, it cut down on prep-time by being super convenient - this took literally 5 minutes to whip up!