Uploaded November 2016 | Updated September 2026, 13 hours ago
In the spirit of Friendsgiving, I whipped up these savory quiches topped with a friendly note thanking all my friends for all that they do in my life. I partnered up with Pillsbury and used their original Crescent Rolls for the crust. Not only do the quiches taste amazing but they are baked off in mini ceramic dishes to make them perfect for each friend. #ad
Friendship Quiche
prep time: 10 mins
start to finish time: 40 minutes
serving: 4 small quiches or (1) 16” pie shell
Ingredients:
3 eggs
1/2 c. pancetta
1/2 heavy cream
1/2 milk
1 tbs thyme
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1/2 cup gruyere cheese
1/2 ricotta cheese
Garnish:
1 head of frisée lettuce
12 tomatoes
olive oil
pinch of salt and pepper
Directions
Pre-heat oven to 375 degrees.
Using a knife, cube the pancetta.
In a cast iron pan, sauté the pancetta till cooked. Place to the side to cool.
In a bowl, add the cooled pancetta and all of the ingredients and mix.
Open the original Crescent Rolls and lay two of the triangles, that make the square, in a buttered tart pan or ceramic baking dish. Or you can make one quiche in a 9” pie shell and use the whole can.
Fold the excess dough over and form a pie crust design on top. Then prick the bottom with a fork.
Pour the egg mixture in the tart pan, filling it almost all the way full.
Bake in the over for 25-30 minutes till golden brown crust and the egg mixture is fully cooked.
Let it cool about 10 minutes.
Toss the tomatoes, and frisée salad in a bowl with olive oil, salt, and pepper.
Garnish the top of the quiche with the salad. (optional)
Enjoy.
In the spirit of Friendsgiving, I whipped up these savory quiches topped with a friendly note thanking all my friends for all that they do in my life. I partnered up with Pillsbury and used their original Crescent Rolls for the crust. Not only do the quiches taste amazing but they are baked off in mini ceramic dishes to make them perfect for each friend. #ad
Friendship Quiche
prep time: 10 mins
start to finish time: 40 minutes
serving: 4 small quiches or (1) 16” pie shell
Ingredients:
3 eggs
1/2 c. pancetta
1/2 heavy cream
1/2 milk
1 tbs thyme
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1/2 cup gruyere cheese
1/2 ricotta cheese
Garnish:
1 head of frisée lettuce
12 tomatoes
olive oil
pinch of salt and pepper
Directions
Pre-heat oven to 375 degrees.
Using a knife, cube the pancetta.
In a cast iron pan, sauté the pancetta till cooked. Place to the side to cool.
In a bowl, add the cooled pancetta and all of the ingredients and mix.
Open the original Crescent Rolls and lay two of the triangles, that make the square, in a buttered tart pan or ceramic baking dish. Or you can make one quiche in a 9” pie shell and use the whole can.
Fold the excess dough over and form a pie crust design on top. Then prick the bottom with a fork.
Pour the egg mixture in the tart pan, filling it almost all the way full.
Bake in the over for 25-30 minutes till golden brown crust and the egg mixture is fully cooked.
Let it cool about 10 minutes.
Toss the tomatoes, and frisée salad in a bowl with olive oil, salt, and pepper.
Garnish the top of the quiche with the salad. (optional)
Enjoy.
