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Posts Tagged ‘quiche’

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. And she is The Final Word on these matters…

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Pie and Tart Crust

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. So here it is, after the cut…

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