Crescent Roll Quiche

This easy quiche recipes starts with buttery and flaky refrigerated crescent dough. Then, top with ham, diced veggies, shredded cheese, milk, and eggs for a terrific brunch or dinner!



  • 1 pkg. refrigerated crescent dough
  • 1 c. broccoli florets
  • Olive oil
  • 1 medium bell pepper, diced
  • 2 - 3 oz. ham, diced
  • Salt and pepper
  • 4 eggs
  • 1/2 c. milk (can use dairy free)
  • 1/2 - 3/4 c. cheddar cheese, shredded


  • Preheat the oven to 375 degrees. Grease a 9x9 baking dish. Then, cut and press dough to cover the bottom of the pan and about an inch going up the sides of the pan. Set aside. Then, bring a small pot of water to a boil. Add the broccoli and cook for about 3 minutes. Next, drain, allow to cool, and chop into smaller pieces.
  • Heat a medium skillet with about 1 Tbsp. of olive oil. Sauté the diced peppers and ham for 3-4 minutes, over medium-high heat. Season with salt and pepper. Then, add the broccoli and sauté for 2-3 minutes. Spoon mixture over the dough.
  • In a medium bowl, whisk the eggs and milk. Pour over the vegetable mixture. Next, sprinkle with shredded cheese. Bake for 20-25 minutes, until eggs are set. Allow to cool before slicing.