I wanted to prepare quiche for breakfast but was looking for a lighter alternative for the crust since most quiche recipes call for a standard pie crust. Standard pie crusts are made with a lot of fat and tend to be somewhat heavy and have a flaky, crumbly texture.
I considered using puff pastry, but it is very high in fat and would not have provided the texture of the crust I had in mind. Another possibility I considered was phyllo dough, but that would have resulted in a crispy flaky crust. Plus, although phyllo dough itself is low in fat, in order to achieve the layers it is necessary to brush between each, usually with either melted butter or olive oil.
A friend (who not so coincidentally loves them) suggested using crescent rolls for the crust. Unaware of any other examples of using crescent rolls as crust for a quiche, I decide to try an experiment and use them.
Here are the results.
CRESCENT ROLL CRUST – ASPARAGUS AND HAM QUICHE
5 Crescent Rolls (I used low fat)
1 T Butter
8 Asparagus Spears, fresh
¼ Ham cubed
2 T Jalapeno pickled, chopped canned
1 c Spinach leaves, fresh chopped
1 c Cream, heavy whipping
½ t Pepper
Open the package of crescent rolls. Lay out 5 of them into a 9 inch pie pan starting around the top edge and pressing the dough until it forms a complete crust.
Bake crescent roll pie crust in 350 degree oven for 10 minutes.
Trim off the fibrous end of the asparagus spears and cut into 1/2 inch segments. Saute in butter until soft, add cubed ham and cook until lightly browned. Heat jalapeno pieces with asparagus and ham then place in baked pie crust.
Whip eggs with cream and pepper then pour over asparagus, ham, and jalapenos.
Thinly slice smoked gouda and lay over the top totally covering the quiche.
Bake Quiche in a 425 degree oven for 30 minutes, or until jiggling the pan indicates the middle is firm. The cheese will also start to brown.
This recipe resulted in a very creamy quiche with a perfect crust. I will definitely make this again.
NOTE: You will need to either use a collar of aluminum foil or a pie crust shield to prevent the crust from burning while the quiche is baking. I got my pie crust shield for a reasonable price at Bed, Bath and Beyond. Check after 15 minutes of baking and if the crust edge is browning cover with foil or pie crust shield for the remainder of the time in the oven.
BTW – I baked the remaining 3 crescent rolls on a separate pan while cooking the crust the first time.