Crescent Quiche recipe

1 (8 ounce) package refrigerated quick crescent dinner rolls
1 egg, beaten
1 1/2 cup evaporated milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded Swiss cheese
1 cup sliced fresh mushrooms
1 cup shredded or chopped zucchini

Note: Substitute 1 package of frozen spinach, cooked and drained, for the mushrooms and zucchini, or create your own.

Heat oven to 325 degrees F.

Crust: Separate dough into 8 triangles. Place dough in ungreased 9-inch pie pan or quiche pan, pressing pieces together to form a crust.

Saut� mushrooms and zucchini; cool mixture.

Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Spread cooled mushroom/zucchini mixture over bottom of unbaked crust. Pour egg mixture into crust. Bake for 25 to 30 minutes until set (40 to 45 minutes for quiche pan). Allow to cool approximately 5 minutes before serving.

This may be baked ahead of time, refrigerated, then reheated.