All right, so technically speaking, we should use a pâte à croûstade, but Tante Julia says that the pâte brisée fine is appropriate for quiche as well.
Posts Tagged ‘quiche’
Crust II: The Quichening
Posted in crust, savory, Uncategorized, tagged quiche, tart on July 27, 2009 | Leave a Comment »
Pie and Tart Crust
Posted in crust, savory, sweet, tagged quiche, tools on July 27, 2009 | Leave a Comment »
This morning, I was just about to make short crust for tonight’s dinner (it’ll be quiche, thank you) and remembered that a couple of people had requested what has turned out to be the Perfect Tart and Pie Crust recipe.
