Last year I came up with the day after thanksgiving crescent roll waffle sandwiches. I still stand by the fact I think they are the best things I have ever come up with and hope that if I am ever know for something, those are it. I made them again this year for Friendsgiving, and they were a hit. They are, in their nature, a make-ahead dish, as they consist entirely of leftovers. It makes them great for parties, I am able to spend the last few minutes of party prep on things I like, like sipping a G+T, rather then rushing to finish cleaning the kitchen.
Although, this post is not about the waffle sandwiches, I can’t help but go on about them when they come up. So back to the point, this years day after dish, the crescent roll quiche. I stuck with the idea of using that last can of crescent rolls that ended up hidden in the back of your fridge, and this time turned it into a crust.
Most crescent rolls come in the shape of a triangle, which doesn’t lend itself well to creating a crust. Luckily, the dough puffs up and expands when it is cooked, so weather you are using a long tart pan, or a round dish, you just need to make sure you cover the base and edges decently well so once it is cooked, you have a full crust.
Since crescent rolls puff so much when cooked, it is very important that you pre bake the crust with pie weights, otherwise you are going to end up with a crescent roll pie, which might not be the worst kitchen mistake.
For this quiche, I used leftover turkey, warm fall veggies, goat cheese, and parsley, but you can add in any leftover dishes you have. You basically are making a killer breakfast by making thanksgiving dinner.