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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Preparation
Heat oven to 375°F.
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.
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.
Pour egg mixture into each tart pan or ceramic baking dish, filling each almost to the top.
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.
