Posted by Gerard on December 26, 1997 at 19:37:38:
In Reply to: Quiche Crust posted by Gloria on December 26, 1997 at 06:28:38:
: I need a recipe for a classical quiche crust.
: Thank you
French bakers use puff dough, feuilletage . Thats french "bakers"
not cooks. Cooks use brise' dough.
I wouldn't use crisco type pie dough,its too delicate and will fall apart, you need a bit of egg to toughen the dough, reduce the water to keep it fairly stiff.
Even if you could get your hands on frozen puff dough the technique is special but the result is superior.
The puff dough ,because it rises, follows the custard filling as it bakes and the two end up high above the edge of the mold.
Pie dough can't rise with the custard and if you're not carefull the quiche will crack open similar to cheesecake.
If you are a cook use a pie dough and blind bake it, if using puff dough you don't blind bake as it would ruin the layers and spring (rise).
I only made quiche with pie dough once and wouldn't bother again.
No wonder quiche isn't popular in the states. Funny you never see it mentioned as being made with puff dough by the food cognoscenti, maybe they don't cogno so much.
Gerard