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Shrimp Quiche


1 can (8 oz.) refrigerated crescent dinner rolls
3 eggs, slightly beaten
1 tbsp. grated Parmesan cheese
Salt and pepper
1 c. Monterey Jack cheese, grated
1 c. Swiss cheese, grated
1 pkg. (10 or 12 oz.) medium size precooked, frozen shrimp
1 c. chopped green onions, including green tops
1/2 c. thinly sliced mushrooms


Separate crescent dough into 8 triangles. Place 6 triangles in 9 inch quiche dish, pressing together to form a crust.

Reserve 2 triangles for lattice top crust. In large mixing bowl, combine ingredients (except crust); pour into crust.

Using remaining crust mix, criss cross over filling and tuck under bottom crust to form a lattice top. Press edge with fork to seal. Bake at 325 degrees for 50 to 60 minutes until crust is golden brown.

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