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They’ll Love This New Quiche

Tomato-Crescent Pie
Pillsbury blogger Gerry Speirs whips up an easy, savory pie — great for brunch or brinner.
By Gerry Speirs

Ever since I was a kid I’ve loved any sort of quiche or egg-based pie. My mom would sometimes make them for dinner and I’d cut a huge slice and fill up the space on the plate with some salad. I might even give credit to the quiche for helping me grow up with a healthy love for salad! This Tomato Crescent Pie is so easy to make and tastes so cheesy and delicious.

Tomato-Crescent Pie

Sauté the onions and tomatoes until soft. You could easily use regular slices of tomatoes, but I saw some mini cherry ones in the store and I love the sweet taste they have at this time of year.

Onions and tomatoes in a saute pan

Open the crescents and source an 11-inch pie dish. The Pillsbury Crescents are a fantastic use for a pie shell and so easy to do, you don’t even need a rolling pin!

Crescent dough and a quiche dish

Separate the crescents into single triangles. Place each triangle into the pie dish with the large end at the edge of the pie dish and not the center.

Crescent dough in a quiche dish

Once the ingredients have been mixed add them to the pie shell and place in the oven. Bake for about 1 hour, until the center is firm to the touch. Let cool for at least one hour before slicing.



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