South of the border quiche squares

Yield: 24 Servings

Measure Ingredient
1 pack (8 oz) refrigerated crescent roll dough
1½ cup Colby/jack cheese blend, shredded
½ cup Diced green chilies
½ cup Onion, chopped
4 Eggs, beaten
1 cup Milk
⅓ cup Grey Poupon Country Dijon Mustard
1 tablespoon Chopped cilantro
½ teaspoon Chili powder
Chopped tomato, yellow and green peppers, garnish

Unroll dough and press perforations together. Press dough on bottom and 1 inch up sides of greased 13x9x2-inch baking pan. Bake crust at 375 for 5-8 minutes or until lightly golden. Remove from oven; sprinkle with half the cheese. Top with chilies, onion and remaining cheese.

In medium bowl, blend eggs, milk, mustard, cilantro and chili powder. Pour mixture evenly over cheese layer. Bake at 375 for 25-30 minutes or until set. Cool 5 minutes. Garnish with tomato and bell peppers; cut into 2-inch squares. Serve hot.

MC Formatted by taillon@...

Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997

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