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Baker's Help....Thomas Keller's "Famous" Quiche...Question...

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Baker's Help....Thomas Keller's "Famous" Quiche...Question...

Funwithfood | Mar 1, 2006 01:24 PM

I'm wondering how the crust tasted in his quiche...

Because the crust for my Raspberry-Almond Crostada was so tasty and easy to work with, I was thinking I might use it instead (recipe linked below). Of course, I would omit the sugar and add a bit more salt. It does have a higher butter-to-flour ratio though--will this be a problem with with Keller's recipe?

Also, for those who have tried both the Roquefort & Leek *and* the Bacon & Onion Confit fillings, which do you prefer?

Any other tips/suggestions are welcome :)

Link: http://www.chowhound.com/topics/show/...

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