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Cheesy Quiche Crust
November 29, 2009

Flaky and rich from the cheese. I was a bit leary of the amount of flour--it's not enough compared to other quiche pastry recipes, but it does work. I did add a bit more flour than called for so I could get all the butter mixed in. It definitely needs cooled before rolling out. I was impatient, so I put in the freezer for a while instead of letting cool in the fridge. I had more than enough crust for one quiche--maybe those who have had too little have larger pans? I used my regular quiche pan for this, and a regular sized pie pan would've been fine as well. I used this with the Salsa Sausage Quiche recipe on here. Thanks for the recipe!

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