Tomato-Crescent Pie

Make brunch special with this fancier-than-it-looks quiche anyone can make. MORE+ LESS-

Gerry Speirs

June 23, 2014

can Pillsbury™ Grands!™ Big & Buttery refrigerated crescent dinner rolls

1/2

cup diced red onion

2 1/2

cups small cherry tomatoes, halved

eggs

cup milk

3/4

cup whipping cream

3 1/4

cups shredded white Cheddar cheese

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1

Heat oven to 350°F. Lightly spray 11-inch pie plate with cooking spray.
2

Unroll dough; separate into 8 triangles. Line pie plate with dough triangles, making sure shortest sides of triangles are at edge of pie plate. Refrigerate.
3

In 10-inch skillet over medium heat, cook onion and tomatoes about 5 minutes, stirring occasionally, until they begin to soften. Remove from heat; set aside.
4

In medium bowl, beat eggs, milk and cream with whisk until well combined. Add tomato mixture and 3 cups of the cheese; fold in with wooden spoon.
5

Remove pie crust from refrigerator. Pour tomato-egg mixture into crust, spreading to remove any large lumps. Sprinkle remaining 1/4 cup cheese over top.
6

Bake about 1 hour or until center is firm to the touch. After 20 minutes of baking, place ring of foil around edge of pie to prevent crust from burning. Cool for at least 1 hour before serving.