Veggie Medley Quiche Bake
10
Minutes
Prep Time
60
Minutes
Cooking Time
70
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Medley
- 3 Long Green onions, chopped
- 8 Eggs, beaten
- 1 Cup Ricotta
- ½ Cup Parmesan Cheese, grated
- 1 Cup Shredded Mozzarella/Cheddar Cheese
- 1 Cup Sun-dried Tomatoes, finely chopped
- 1 Package Pillsbury Crescent Roll
- 2 Tbsp. Oil
- 1 Tsp. Salt
- ½ Tsp. Black Pepper
Directions
- In a Frying pan, on medium to high heat, add oil, reduce heat, add green onions, cook for 3 minutes, then add Riced medley, sauté for 5 minutes, until tender.
- In a large bowl, add sautéed riced medley, Ricotta Cheese, shredded cheese, parmesan cheese, sun-dried tomatoes, eggs, salt, and pepper.
- In a large baking dish, lightly sprayed with cooking spray, lay out crescent roll, wide piece in the dish, leaving the thin piece of crescents overlapping the pan. Repeat for each piece.
- Pour Riced Medley mix, in the centre of the pan and spread mixture evenly, then overlap crescent ends placing towards the centre of the dish.
- Place in oven at 350 degrees for 60 minutes, until cooked, place toothpick in the centre, until it comes out clean.
What You Need
