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Home -> Snacks & Appetizers -> Appetizers
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounce tube refrigerated crescent roll dough 3/4 cup shredded Monterey Jack cheese 3/4 cup shredded Colby cheese 1/2 cup diced green chiles 1/2 cup diced onion 4 large eggs, beaten to blend 1 cup milk 1/3 cup Dijon mustard 1 tbsp. chopped fresh cilantro leaves 1/2 tsp. chili powder 1/4 cup diced tomato 1/4 cup diced red bell pepper 1/4 cup diced yellow bell pepper
Directions
Preheat oven to 375 degrees. Grease the inside of a 13x9 inch baking pan. Unroll the crescent dough onto a flat surface and press preforations together. Transfer the dough to the prepared pan and press evenly over the bottom and 1 inch up the sides. Bake the crust about 5 to 8 minutes until light golden color. Sprinkle the crust with 1/2 of the Monterey Jack and Colby cheese. Top with the green chiles and onion and sprinkle with the remaining cheese. Whisk together the eggs, milk, Dijon, cilantro and chili powder in a medium bowl. Pour the egg mixture over the crust and bake about 20 to 30 minutes until set. Sprinkle the diced tomato and bell peppers over the top of the quiche and let stand 5 minutes before cutting into squares and serving.
Makes about 24 pieces.
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