Bacon and Cheddar Crescent Quiche

Disclosure: This recipe was originally created for Pillsbury.

REMINDER: Mother’s Day is just a week away! Whether you plan on showing your appreciation for your mom through cooking an elaborate meal, showering her with gifts, or just a phone call, don’t forget to remind her (and any other important women in your life) just how thankful you are for them. After all, without our mothers we wouldn’t be where we are today (quite literally in this case). I know this is especially true for me.

For those of you unfamiliar with my journey, this blog started out as a mere hobby almost seven years ago. Over time, I grew to love it more and more, and then one day I decided to enroll in culinary school and switch careers from finance to the food world. There have been MANY ups and downs in the now four years since I quit Wall Street and graduated form culinary school, and without the support of my mother and father along the way, who knows where I would be today. With them I was able to endure the various struggles along my path, and I’m blessed to say that I’ve finally accomplished my goal of securing a full-time position at a food media company! It’s been one heck of journey, but thanks to the support of my parents (and friends too) I have successfully made it to the other side. THANKS MOM AND DAD!

For those of you that decide to go the cooking route by making a delicious Mother’s Day brunch (or are looking for a dish for any regular brunch), here’s a quirky bacon and cheddar quiche recipe to put on the menu. What makes this different is the use of crescent roll dough as the crust for this quiche. I was slightly skeptical before testing it out myself, but the refrigerated dough works great as a holder for the bacon, egg, and cheese filling. This is a great way to make use of that extra can of crescent roll dough you might have in your refrigerator right now.

Bacon and Cheddar Crescent Quiche:

• One 8-ounce can Pillsbury Original Crescent Rolls
• 8 large eggs
• 1/2 cup heavy cream
• 6 slices cooked bacon, chopped
• 1 cup shredded Cheddar cheese
• 1 teaspoon kosher salt*
• 1/2 teaspoon ground black pepper
• sliced chives, for serving

Procedure:

1. Preheat the oven to 350˚F. Unroll the crescent dough and arrange the pieces in a 9-inch pie plate, pressing the seams together and trimming any excess dough. Bake for 10 minutes. Remove and let cool slightly.
2. Meanwhile, whisk together the eggs and heavy cream in a large bowl until evenly combined. Add in the bacon, cheese, salt, and pepper and mix well. [*Note: Depending on the sodium level of your bacon, you may want to increase the amount of salt in the egg mixture up to 1 tablespoon. You can cook a small amount in a skillet for a taste test if you want.]
3. Pour the egg mixture into the cooked crescent dough and bake until the filling is set, about 45 minutes. Let cool slightly and garnish with the chives to serve.

Disclosure: This recipe was originally created for Pillsbury.