Leprechaun Quiche

Name: Leprechaun Quiche
Ingredients: 1 (10 oz.) pkg. frozen creamed spinach; 1 (8 oz.) pkg. refrigerator crescent rolls; 1 c. shredded Cheddar cheese; 3 eggs, slightly beaten; 1 c. evaporated milk; 2 tsp. Worcestershire sauce; 1/2 tsp. salt; 1/2 tsp. onion salt; 1/8 tsp. pepper; 2 1/2 oz. frozen mushrooms; 8 slices bacon, diced and crisply fried; grated Parmesan cheese

12 ingredients

8 steps

Ingredients

1 (10 oz.) pkg. frozen creamed spinach
1 (8 oz.) pkg. refrigerator crescent rolls
1 c. shredded Cheddar cheese
3 eggs, slightly beaten
1 c. evaporated milk
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. onion salt
1/8 tsp. pepper
2 1/2 oz. frozen mushrooms
8 slices bacon, diced and crisply fried
grated Parmesan cheese

Directions

1

Cook spinach according to package directions.
2

Unroll refrigerator rolls; press into 10-inch pie pan to form crust. Sprinkle Cheddar cheese evenly over the crust.
3

In a bowl, combine eggs, milk, Worcestershire sauce, salt, onion salt and pepper. Stir in creamed spinach, mushrooms and half the bacon.
4

Pour over crust.
5

Sprinkle with Parmesan cheese.
6

Bake in preheated 350° oven for 20 minutes.
7

Sprinkle remaining bacon over top of quiche. Bake an additional 20 to 25 minutes, or until knife inserted in center comes out clean.
8

Serves 6 to 8.