Heat oven to 350 degrees F. Spray 16 (2 3/4 x 1 1/4-inch) muffin cups with cooking spray. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup. 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). Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. High Altitude (3500-6500 ft): Bake 18 to 23 minutes. Remove from pan. Serve warm.
Quiche: Calories 200 (Calories from Fat 130); Total Fat 14g (Saturated Fat 6g, Trans Fat 1.5g, Polyunsaturated Fat 0g); Cholesterol 55mg; Sodium 400mg; Potassium 60mg; Total Carbohydrate 12g (Dietary Fiber 0g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 1g); Protein 7g
17 % Daily Value: Total Fat 22% (Saturated Fat 31%); Cholesterol 18%; Sodium 17%; Potassium 2%; Total Carbohydrate 4% (Dietary Fiber 0%); Vitamin A 30%; Vitamin C 0%; Vitamin D 0%; Riboflavin 4%
Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008