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Cheesy Quiche Crust
July 08, 2009

This was an amazing crust. The secret to it is the butter. I used a shredded parmesan cheese to add to the crust and it was simply amazing! I agree with Zedar....there isn't enough crust. I used Pampered Chef deep dish pans and it was really close. If you're expecting to made a beautiful fluted shell, it's not going to happen the way the recipe is presently. I will add 1/4 cup more flour, 2 more tablespoon of butter and enough water for it to get it to a ball stage. The taste and flakiness complimented the spinach quiche and ham quiche that I made this evening for dinner. Both crust turned golden brown, and I didn't prebake the crust. I will use this recipe again as I experiment with some different quiche recipes that I am trying out on my family. Thanks for sharing Joanna! :)

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