Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | CRESCENT ROLLS |
| 2 tablespoons | MINCED GREEN PEPPER |
| 2½ ounce | SLICED MUSHROOMS |
| 1 cup | EVAPORATED MILK |
| ½ teaspoon | SALT |
| 1 each | WHITE PEPPER |
| 4 ounces | (1 CUP) SHREDDED SWISS |
| 12 ounces | CAN CORN, DRAINED |
| 3 eaches | EGGS, SLIGHTLY BEATEN |
| ½ teaspoon | WORCESTERSHIRE SAUCE |
| ¼ teaspoon | ONION SALT |
| ¼ cup | GRATED PARMESAN CHEESE |
HEAT OVEN TO 350. SEPARATE CRESCENT DOUGH INTO 8 TRIANGLES. PLACE IN INGREASED QUICHE OR PIE PAN; PRESS OVER BOTTOM AND UP SIDES TO FORM CRUST. IN LARGE BOWL, COMBINE SWISS CHEESE, GREEN PEPPER, CORN AND MUSHROOMS; SPOON EVENLY INTO CRUST. IN SAME BOWL, COMBINE EGGS, MILK, WORCESTERSHIRE SAUCE, SALT, ONION SALT AND PEPPER; POUR OVER CHEESE-CORN MIXTURE. SPRINKLE WITH PARMESAN CHEESE. BAKE AT 350 FOR 25 TO 30 MINUTES OR UNTIL KNIFE IN CENTER COMES OUT CLEAN. 263 CALORIES---14 GRAMS FAT Submitted By MEG ANTCZAK On 03-21-95