Quote:
Originally Posted by Jock  Singer, I think what you are describing is the clasic flakey pie crust. A quiche is typically made with a Pate Brisee crust which is tender and buttery but not flakey. It is made with egg too.
Now I think of it I believe that whatever the fat, the recipe posted has too much of it. I've seen some recipes with a high fat content but I think 80% is too much. 40-50% works for me. |
Interesting. I looked through several of my cookbooks and none of the quiche recipes I found used a dough that included egg. Even my
Joy of Cooking recipe was a combination of butter and lard, and the recipe title indicated that it was for Pate Brisee. Do you have a recipe that includes the egg that works? I'd like to try it.