Okay, this recipe doesn’t make me terribly clever. Plenty of people have done this before, but boy do I feel like a genius for trying it and succeeding.

This was actually an improvisation on my part, but it worked out really well. When a local silicone cooking tools manufacturer had their outlet sale they had a bunch of pieces on sale for $1 apiece, and one of the goodies I got was this silicone tart pan. I’m sure you could do the same thing using a regular pie pan.

INGREDIENTS:

• 1 can Reduced Fat Crescent Rolls
• 4 eggs, beaten
• Splash of cream or half & half
• Handful of cheese (I used leftover pepperjack)
• Sautéed leftover veggies. I had some spinach, a few mushrooms, half a small onion and half a yellow bell pepper.

(I know, this is a pathetic excuse for a “recipe”, but it’s what I did.)

Preheat your oven to 375º.

First, open up your crescent rolls and spread them across the bottom of your pan. If your pan’s as wide and shallow as mine, you’ll end up with some holes. These will mostly puff up upon cooking, so don’t worry about it.

Bake for 10-15 minutes, until it starts to get golden. While it’s baking sauté your veggies in olive oil or butter, adding herbs, salt and pepper to taste.

The crust was hardly even or perfect, but it was good enough for me. (I might have been disappointed if we were having company.

Next, spread the veggies over the crust and pour your eggs over them. It may flow over the crust; don’t worry about it. Top with shredded cheese.

Bake in the oven until the eggs are firm and the cheese is browned, checking often. If the eggs aren’t cooking evenly, mix them a bit with a fork to get the cooked eggs to mix with the liquidy eggs. Mine took an almost unreasonable amount of time to set, but once it finally did, it was absolutely delicious.

I still prefer my Classic Crustless Bisquick Quiche for leftover veggies, but this was a fun variation that gave us grab-n-go breakfast for the first half of the week!