Muffuletta Quiche Cups

Muffuletta Quiche Cups
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 370.5
  • Total Fat: 22.4 g
  • Cholesterol: 72.1 mg
  • Sodium: 804.9 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 12.7 g

View full nutritional breakdown of Muffuletta Quiche Cups calories by ingredient
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Number of Servings: 8


    1 can (8 oz) Pillsbury� Place �N Bake� refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury� refrigerated crescent dinner rolls
    3 tablespoons finely diced ham
    3 tablespoons finely diced salami
    1/2 teaspoon dried oregano leaves
    2 eggs
    2 tablespoons half-and-half
    1/8 teaspoon red pepper sauce
    1 cup shredded provolone cheese (4 oz)
    2 teaspoons chopped fresh Italian (flat-leaf) parsley


Heat oven to 375�F. Spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco� Original No-Stick Cooking Spray.

If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.

In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended.

Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese.

Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.

Serving Size:Makes 8 cups

Number of Servings: 8

Recipe submitted by SparkPeople user SADIE78.

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