I just found another adaptation for the lovely crescent roll dough -- they make a GREAT mini quiche in a large muffin cup.
If you're GF like me, you've already made this dough -- it approximates beautifully the Pillsbury Dough you nonGF folks love so much. I guess you could use a tube of these to make these, too. One tube would make four mini quiches for you. I made a double batch Friday night, and thought I'd use the second half today to make some mini pizza cups -- but I really wasn't in the mood for Pizza. AND I had onions and mushrooms to cook....hmmmmm. QUICHE!
What I did: I took one batch of the crescent dough and divided it into five squares, then pressed into five holes in a large, nostick greased six-cup muffin tin. Press up the side so that it's thin and even all around. (There just isn't enough to fill six cups -- I tried.)
Into each cup, put three generous pinches of cheese of your choice (I used an Italian mix and some grated parmesan). Then add one generous tablespoon of the **filling of your choice* on top of the cheese.
(You need about a cup and a half total of filling. I used chopped onions and mushrooms sauteed in olive oil, seasoned with Mrs. Dash herb and garlic and salt. I would have added some crumbled bacon if I'd had some...but I didn't.)
In a 2-cup measuring cup, mix four eggs and add 1/4 cup milk, cream, half and half, or buttermilk. Whip with a fork, and season with a pinch of black pepper.
Pour on cups -- should be exactly enough to cover five mini quiches. Put the muffin tin on foil and bake at 350 degrees until puffed and golden, about 20-25 minutes (or until a tester comes out clean) and eacg quiche is puffed and golden. Let set before popping out of the pan and eating.
The bottoms should be light golden and will be infused with even more cheese than ever. Mine were perfectly crispy, not soggy, and tasty.
BETTER than a pie crust. In fact, I might use the dough AS a big quiche pie crust, but I really like the ease and portions of this!
I am one happy experimenter.
Wish my camera were here....
Much love,
Ging
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10 comments:
um, YUM!!! That's a great idea.
Ginger! You do have the baking gene! I am so proud of you. Gosh it sounds so wonderful! I'll bet you could make a chicken pot pie like this too. I am so excited about this dough. The things you can do with it and endless!
You know, I think you're right, Melanie. I'll bet that dough would make a great crust for a chicken pot pie. I'd cut a batch in half and roll into a bottom and top crust...
I still don't have the baking gene...but quiche isn't baking -- it's one of the first things I ever learned to cook!
Where is the crescent roll recipe??? Please! Thanks!
Oh, that sounds so wonderful. I don't think I could get away with making that in my house (at least not when Braden's home - he's become picky in his "old" age - not even 6, lol).
I think I'm going to start rounding up the links to everyone's crescent roll uses and sticking them in my original post. So many ideas...so little time. :)
OH that is GRAND! YUM! What a good idea, Ging =)
Thank you EVER so much for sharing this one - I shall be FATTER than EVER soon! (EEK! but at least I'll be dang happy and in bread heaven when I am!)
Hey Melanie -
It makes GREAT baked mocked "Toaster Strudel" too. (Yes, that is one of my gluten-filled dreamy treats. So dang... well .. processed..but oh! I loved them!)
:)
Awesome Ginger!!! I bet that is DELICIOUS!!! I LOVE quiche! What a wonderful use for that crescent roll recipe! i will have to try that out!!
Ginger -
Another Georgia marketing girl here - stumbled across your blog looking for GF quiche crust recipes. Cannot find the recipe you refer to for crescent roll dough. Am I missing it? Thanks, - Trish in Marietta
Ginger -
Another Georgia marketing girl here. Stumbled across your blog looking for a GF quiche crust recipe. I cannot find the recipe for GF crescent roll dough? Thanks, - Trish in Marietta
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