Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 (8 count) packages crescent roll refrigerated dough
1 pound bacon, cooked crisp and crumbled
1 can French fried onions
6 eggs, beaten
1 (14 ounce) can cream-style corn
1 (12 ounce) can whole kernel corn, drained
3 cups shredded Cheddar cheese
16 ounces sour cream
1/2 teaspoon salt
Spray a 9 x 13-inch pan with cooking spray. Line the pan with the crescent dough going all the way up
the sides. Make sure to press the perforations closed. Sprinkle the dough with crumbled bacon and
onion.
Mix remaining ingredients. Pour into pan. Bake at 350 degrees F for 35 to 40 minutes, or until the
center is set. On humid days, it may take longer to bake. If the edges of the crust start to brown too
quickly, cover with foil. Let rest 15 to 20 minutes before serving.
NOTE: These can be made into mini quiches. Just line greased muffin tins with the dough, fill, and
bake 15 minutes or until set.
Casserole Quiche 752

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