Salmon And Artichoke Quiche Squares

• 1 tube (8 ounces) refrigerated crescent rolls
• 2/3 cup shredded Parmesan cheese, divided
• 1/2 cup crumbled goat cheese
• 1 cup thinly sliced smoked salmon fillets
• 1 cup water-packed artichoke hearts, drained
• 1/4 cup chopped green onion (green portion only)
• 2 tablespoons finely chopped fresh dill
• 1/4 teaspoon pepper
• 5 large eggs
• 1 cup heavy whipping cream

1. Preheat oven to 350u0b0. Unroll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal.
2. Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onion, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese.
3. Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.

crescent rolls, parmesan cheese, goat cheese, salmon, water, green onion, fresh dill, pepper, eggs, heavy whipping cream

Taken from www.tasteofhome.com/recipes/salmon-and-artichoke-quiche-squares/ (may not work)