Has anybody ever used Pillsbury crescent rolls for a quiche crust? (restaurants, mushrooms)

[Jkgourmet]

I don't bake. Making my own pie crust is a non-starter. Going to the grocery for pre-made pie crust is a non-starter right now, too.

I make quiche quite frequently, but always crustless quiche. DH hasn't had a home cooked quiche with a crust since he left his mother's house or when was evicted by his first wife. Read: A helluva long time ago.

I've got some beautiful asparagus, cremini mushrooms and the other things needed for a quiche. I've also got a can of those crescent rolls in the fridge. So I was thinking: How would they do as a crust for a quiche?


(This question probably shows how bored I am. . .)

[fresnochili]

I think it would work.....
Probably have to cook the 'crust' a little bit first, then add the quiche mixture and bake.

May be poke some holes in the crust so it wont rise when baking.

[hertfordshire]

I don't crescent rolls will yield a satisfying crust. They're pretty soft.

[Threestep2]

It will probably turn into a gooey mess. Just go for it and make your own crust. It is really a no brainer.
1 stick butter
1 package cream cheese
1 teaspoon baking powder
2 cups of flour


Mix butter/cream cheese, add flour/baking powder. Roll out on flowered surface, line well greased baking dish. Freeze! Preheat oven to 400F, have filling ready to go into frozen shell.
No rolling pin - any bottle will do.

That gives you enough dough for two pie plates.

[elnina]

According to Pillsbury recipes, you can:

Use can Pillsburyâ„¢ refrigerated crescent rolls
https://www.pillsbury.com/recipes/br...8-56a0f4aa8718
https://www.pillsbury.com/recipes/ba...1-745d5ca7a00b
plus many more recipes on the net

[leastprime]

it works. i also have used Pills biscuit & other brands for crusts in pies. Inexpensive, rather quick to do.

[hertfordshire]

Originally Posted by elnina

According to Pillsbury recipes, you can:

Use can Pillsburyâ„¢ refrigerated crescent rolls
https://www.pillsbury.com/recipes/br...8-56a0f4aa8718
https://www.pillsbury.com/recipes/ba...1-745d5ca7a00b
plus many more recipes on the net

Yeah, you can, but it will likely be more bready than crusty. If he’s got a flakey crust in mind, he may be disappointed.

[jonesg]

Originally Posted by Jkgourmet

I don't bake. Making my own pie crust is a non-starter. Going to the grocery for pre-made pie crust is a non-starter right now, too.

I make quiche quite frequently, but always crustless quiche. DH hasn't had a home cooked quiche with a crust since he left his mother's house or when was evicted by his first wife. Read: A helluva long time ago.

I've got some beautiful asparagus, cremini mushrooms and the other things needed for a quiche. I've also got a can of those crescent rolls in the fridge. So I was thinking: How would they do as a crust for a quiche?


(This question probably shows how bored I am. . .)

Its close but probably will cause problems.
The yeast or BP will form gas in the dough causing it to float up.

The best way to do this is to use puff dough,
the best pastry chefs in Paris always use puff dough, cooks use Brise because they lack the technique.

An added benefit is the dough is not blind baked, it can't be.
If the bottom comes out soggy the dough was either too thin or the batter too sloppy (needs more egg).
Bottom of the dough has to be docked to prevent bubbling up.
don't roll it thinner than 1/8th inch.
Forgot to mention in the video, GREASE the mold. I use crisco.

In 50 yrs working in french restaurants, cafes and pastry shops I never made it with pie dough, I never made brise dough, theres no need.
I'm retired now but I apprenticed with a Parisian pastry chef 50 yrs ago, this is how we did it.
https://youtu.be/KzaNKCFVQek

[jonesg]

Originally Posted by elnina

According to Pillsbury recipes, you can:

Use can Pillsburyâ„¢ refrigerated crescent rolls
https://www.pillsbury.com/recipes/br...8-56a0f4aa8718
https://www.pillsbury.com/recipes/ba...1-745d5ca7a00b
plus many more recipes on the net

They blind baked the croiss dough in the mold to burn the yeast off, it would work,
puff dough is easier and eliminates that step.

The purpose of their recipe is to sell dough, a superior quiche is second. But in a pinch, I've done worse.

[silibran]

Try googling crumb crusts. You might get a good idea that way.