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Cheesy Mini Quiches

  • Prep 10 min
  • Total 40 min
  • Ingredients 11
  • Servings 4
  • Pinterest
    11
  • Save
    4
  • Print
    39
  • Facebook
    2
  • Email
    1

These quiches not only taste great, but they’re baked in mini ceramic dishes, perfect for sharing with friends or family. MORE+ LESS-

Lovely Lady Cakes
November 15, 2016

Ingredients

1/2
cup pancetta, cubed
3
eggs
1/2
cup heavy cream
1/2
cup milk
1
tablespoon fresh thyme leaves
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1/8
teaspoon nutmeg
1/2
cup gruyère cheese
1/2
cup ricotta cheese
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Steps

Hide Images
  • 1
    Heat oven to 375°F.
  • 2
    Heat a sauté pan over medium heat. Add 1/2 cup cubed pancetta and sauté until cooked. Remove from pan to a medium bowl to cool. Once cool, add 3 eggs, 1/2 cup heavy cream, 1/2 cup milk, 1 tablespoon fresh thyme leaves, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/8 teaspoon nutmeg, 1/2 cup gruyere cheese and 1/2 cup ricotta cheese to the bowl with pancetta and whisk together.
  • 3
    Unroll Pillsbury™ refrigerated crescent dinner roll dough into 4 rectangles and press seams from tri-angles together. Place each rectangle into individual buttered tart pans or ceramic baking dishes, pressing extra dough up the sides of the pan. Prick bottom with a fork.
  • 4
    Pour egg mixture into each tart pan or ceramic baking dish, filling each almost to the top.
  • 5
    Bake for 25-30 minutes or until crust is golden brown and the egg mixture is fully cooked. Let cool about 10 minutes before serving.

Expert Tips

Toss together some salad mix, tomatoes, 1 tablespoon olive oil and salt and pepper to taste. Serve with salad on top of each quiche, if desired.

You could also bake this in 1 Pillsbury™ Refrigerated Pie Crust (baked according to package instructions) instead of making individual quiches.

Nutrition Information

No nutrition information available for this recipe

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