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Old 08-26-2008, 10:27 AM   #1
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Egg Creation ~ Do you think this will work?

Okay, so whenever I make a whole quiche, half of it gets tossed. The other day I found "baking sheets" by Pillsbury called Crescent Creations. They come in a tube just like crescent rolls except they are one big sheet. What I'm curious about is this recipe:

Layer 2 shallow individual rectangle French White Corningware bowl with the pastry.

Mix four eggs, cream, swiss cheese, and bacon. Add white pepper and salt.

Pour liquid mixture into crescent creations lined bowls.

Bake at 350 until top is golden brown.


So ~ what I'm wondering is will this work? Should I pre-bake the pastry? I don't normally bake the pie shell before making the quiche. This just sounded good, maybe even change out crab for the bacon (a fave quiche).

Any thoughts?

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Old 08-26-2008, 10:46 AM   #2
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Even though the recipe doesn't call for it, I'd bake the crust for about 10 minutes before putting in the filling, just to keep it from getting soggy.
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Old 08-26-2008, 10:46 AM   #3
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Hmmm. quiche on a croissant. Could be good.

I'd be concerned that the dough may take longer to cook through as it is thicker than a pie crust. I guess you could do an experiment, cutting a sheet into smaller pieces and trying one not pre-baked.
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Old 08-26-2008, 10:54 AM   #4
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That's why I come here. I didn't even think about the fact that the roll will bake up thicker than a pie crust. It starts out the same thickness.
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Old 08-26-2008, 11:02 AM   #5
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You could make individual quiches in those dishes and freeze some: Google Answers: Can quiche be frozen? How?
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Old 08-26-2008, 11:11 AM   #6
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You can also make mini quiches in muffin tins or maybe a small cast iron pan like the size you cook a couple of eggs in.
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Old 08-26-2008, 01:03 PM   #7
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How long does it say it takes to fully cook the pastry? How long does a quiche take to cook? You can always cover the edges with foil. Does the pastry come with a recipe on the side of it? Yea, 20 questions...17 more to go
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Old 08-26-2008, 02:32 PM   #8
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Quote:
Originally Posted by Callisto in NC View Post
Okay, so whenever I make a whole quiche, half of it gets tossed. The other day I found "baking sheets" by Pillsbury called Crescent Creations. They come in a tube just like crescent rolls except they are one big sheet. What I'm curious about is this recipe:

Layer 2 shallow individual rectangle French White Corningware bowl with the pastry.

Mix four eggs, cream, swiss cheese, and bacon. Add white pepper and salt.

Pour liquid mixture into crescent creations lined bowls.

Bake at 350 until top is golden brown.


So ~ what I'm wondering is will this work? Should I pre-bake the pastry? I don't normally bake the pie shell before making the quiche. This just sounded good, maybe even change out crab for the bacon (a fave quiche).

Any thoughts?
Can I ask what went wrong with your quiche - why you tossed half? When I make quiche, I make it in quiche pan/dish. You could even use a foil pie plate. Have used crescent dough as a base for pizza in a rectangular metal pan, but not corning ware, & baked the crust first. Honestly, I would go with another recipe - either for pizza or quiche, but don't think pouring eggs over dough will work. Just my honest experienced opinion. I have not tried the product or crescent creations lined bowls. Can you give a link or post the recipe in its entirety?
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Old 08-26-2008, 02:50 PM   #9
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Callisto,
I've tried muffin size quiche in a 12-muffin dark aluminum pan and it works quite well. I buy the Pillsbury pie sheets, cut them in 4" circles or squares, place them in the muffin pan, fill with the egg, sauteed onion, cheese, bacon mixture then bake. I've found it bakes better and you get a crispier finish. I would bake only one on your Corningware to try first. Good luck.
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Old 08-26-2008, 03:04 PM   #10
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Originally Posted by kitchenelf View Post
How long does it say it takes to fully cook the pastry? How long does a quiche take to cook? You can always cover the edges with foil. Does the pastry come with a recipe on the side of it? Yea, 20 questions...17 more to go
The pastry says 10 minutes to cook. The last time I cooked quich it took well over 25 minutes for the cheese and egg not to taste raw. That's why I worry about cooking the pastry first. No quich recipe. They actually encourage you to "create your own" using this new product. You can even submit it to them.
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