Description

This delicious Tomato Crescent Roll Pie is an easy and comforting family dinner option that combines buttery crescent roll dough with a savory filling of sautéed cherry tomatoes, onions, eggs, cream, milk, and a gooey blend of cheeses. Baked to golden perfection, this pie offers a wonderful balance of tangy tomatoes and rich custard-like filling wrapped in a flaky crust, making it perfect for a cozy meal.

Ingredients

Scale

Crust

1 tube Crescent Roll Dough (Store-bought refrigerated dough or homemade)

Filling

2 cups Cherry Tomatoes (Can mix with grape or heirloom varieties)
1 medium Onion (May substitute with shallots)
3 large Eggs (Essential for binding)
1 cup Milk (Non-dairy alternatives work well)
1 cup Cream (Non-dairy alternatives work well)
3 cups Cheese (Blend of mozzarella and cheddar or your favorites)

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Instructions

Preparation: Gather all your ingredients and preheat your oven to 350°F (175°C). Lightly spray an 11-inch pie plate with cooking spray to prevent sticking.
Prepare the crust: Unroll the crescent roll dough carefully and arrange the triangles in the pie plate, overlapping to cover the bottom and sides evenly. Place the dough-lined pie plate in the refrigerator to chill while you prepare the filling.
Sauté vegetables: In a skillet over medium heat, sauté the onions and cherry tomatoes for about 5 minutes until they are softened and flavorful. Remove from heat and allow the mixture to cool completely to avoid scrambling the eggs later.
Mix custard base: In a mixing bowl, whisk together the eggs, milk, and cream until fully combined and smooth.
Combine filling: Fold the cooled sautéed onion and tomato mixture into the egg mixture along with the cheese blend, gently stirring to evenly distribute all ingredients.
Assemble the pie: Pour the filling into the prepared crescent roll dough crust. Sprinkle any remaining cheese evenly on top for a golden cheesy finish.
Bake: Place the pie in the preheated oven and bake for 1 hour. After 20 minutes, cover the pie loosely with foil to prevent the crust or cheese topping from burning. Continue baking until set and golden brown.
Cool and serve: Remove the pie from the oven and let it cool for at least 1 hour. This resting time helps the filling set fully, making it easier to slice and serve.

Notes

You can substitute shallots for the onion if desired for a milder flavor.
Non-dairy milk and cream alternatives work well for a lactose-free version.
Use a blend of mozzarella and cheddar for a balanced cheesy flavor, or swap with your favorite cheeses.
Chilling the dough before filling helps maintain a flakier pie crust.
Covering the pie with foil after 20 minutes prevents the top from burning while ensuring thorough baking.
Allowing the pie to cool before slicing ensures clean, neat slices and better texture.