Spinach Quiche

My sister - in - law Julissa Craven made these when we visited them and they were so delicious that I couldn't wait to make them when I got home. I have always loved quiche, but was always a bit intimidated to make because of the crust. Luckily - this recipe uses Pillsbury crescent rolls so I didn't have to make the crust. These were easy, quick, and delicious! The next time I think I will use my mini muffin tray to make little "bite size quiche." ENJOY!

Ingredients

2 cans (8 oz each) Pillsbury refrigerated butter crescent dinner rolls (8 rolls each)

1 package (8 oz) cream cheese, softened

3 large eggs

1 small onion, chopped (1/4 cup)

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup shredded mozzarella cheese

Directions

1. Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with no-stick cooking spray. I used canola. 
2. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
4. Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.