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 :)