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Home Cooking

Quiche Tarts

Do you use a diff crust for tarts/quiche than pie?

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Do you use a diff crust for tarts/quiche than pie?

sljones | Jul 10, 2007 11:02 AM

After endless experiementation and countless recipes, I've finally settled on a pie crust and technique that works consistently for me--good flavor, tender yet flaky, and reliable.

So now my question is: Do you use a different crust for tarts and quiche than you do for pie? I wonder if it would be better to use one where the fat is more evenly incorporated, for a more even texture? Or perhaps one fortified w/ egg to strengthen?

What works for you?

sljones

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