I feel a little bit guilty that I am cheating with this recipe by creating a false crust for quiche. I like making food by using the traditional methods, no matter how long this may take.
I enjoy making dishes that take hours, if not days, to prepare. I really do! That is because I love to cook so much. It is a joy. Spending time in the kitchen is one of my favorite things to do. Guilt is not something I like to hang onto. So, I am going to just let this feeling go. Who cares if I made a faux crust. This doesn't make me a bad person.
Besides, as you will see, creating a faux crust turned out really well and pleased (and fed) many people.
The finished plate of quiche
Usually, when making a quiche, I need a lot of time to create it all from scratch. Making the pate brisee, which is the traditional crust for quiche, takes at least an hour. Then, making the filling might take twenty minutes. Finally, you have the time it takes to bake the quiche. So, quiche making usually takes a couple of hours from start to finish. The final product makes it all worth the time and effort. Even though I never seem to get the pate brisee just perfect, I still love the taste of it.
Yesterday, everyone was hungry and I needed to whip something up for us all to eat. I looked into the refrigerator to see what I could prepare. The refrigerator was filled with tons of vegetables and some eggs. Of course, I instantly thought of quiche. I knew Claud and Daphne would not want to wait for the entire quiche process before they could eat. Daphne already told me she was starving. So, quiche was probably out of the question...or was it? I did have some crescent rolls. Could those be used as a crust? Why not? I could just spread these out into the pie dish and create a crust that way. I thought it was worth a shot.
Thus began my faux quiche experiment. I made the rest of the quiche as you would in a traditional recipe. I sauted onions, garlic, asparagus, and parsley. I mixed this vegetable combination together with milk, eggs and cheese. I poured all of this into the false crust. I really did not have high hopes for this. Would it be very good? It looked pretty. Would it taste nice? How long should I bake it? I couldn't follow the recipe for the crescent rolls because they probably don't cook the same when they are flattened out as opposed to rolled into crescents. So, I winged it and kept a close eye on everything. It was kind of exciting.
Faux asparagus and parsley quiche:
Time: 35 minutes
1 tablespoon olive oil
1 cup asparagus, chopped into one inch pieces
1/4 large yellow onion, sliced
1 clove garlic, chopped
1/2 cup flat leaf parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs, beaten
1/2 cup milk
8 ounces mozzarella cheese, shredded
8 ounces crescent rolls
Preheat oven to 375 degrees. Heat olive oil in a saute pan. Saute the asparagus, onion, garlic and parsley for about five minutes. Add in the salt and pepper, basil and oregano. Saute for another five minutes. Lay out the crescent rolls flat into a pie pan to form a crust. In a small bowl, whisk the eggs and milk together. Mix in the cheese. Pour this egg mixture in with the vegetables. Mix well. Pour everything into the faux crust. Bake for 18 - 20 minutes. Serve with sliced tomatoes or a simple salad.
I finally pulled it out of the oven when the crust seemed cooked and the egg and vegetable mixture had set. This was about twenty minutes later. The faux quiche looked beautiful and tasty. I sliced pieces for Daphne, Claud and myself. I wasn't sure what Claud would think because he too is a traditionalist when it comes to food. I thought he would think it was cheap and that I was a cheater. No! He liked it! I was amazed. He said the crust was really good. Daphne liked it too. Yay!
Later that night, my cousin Alex came over with a bottle of wine. Now, Alex is a real foodie. His father is a sommelier. His stepmother is a pastry chef. He grew up with the best education any child could have learning about food and wine. He is meticulous in the way he eats and in how he cooks food. I was a little bit embarrassed to tell him how I made the crust for the quiche. I really did not think he would even eat something like this. He has probably never tasted crescent rolls from a can before.
One of the great things about quiche is that you can enjoy it hot or cold. By the time Alex arrived, the quiche was cold. I cut him a slice and sliced up some tomatoes to go with it. I poured him a glass of the wine he brought. I poured some for myself as well. I sipped the wine while waiting nervously for his reaction. He liked it too! I thought he might have been being polite, but then he polished off someone else's crust as well. He must like it!
Now, I will definitely make this faux quiche again. I am still going to make the traditional pate brisee when I have the time. But, it is nice to know you can make a quick quiche as well when you are in the mood and your family is too hungry to wait.
Also, there is no reason to feel guilty about this either. I'm over it.