Squash, brown butter and sage quiche from The Violet Bakery Cookbook (page 86) by Claire Ptak

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Notes about this recipe

  • Jardimc on January 26, 2025

    I wanted to really love this, but it’s likely my pastry skills are inadequate to make this recipe great. My crust also turned out quite hard and difficult to cut as MsMonsoon also mentioned. I am somewhat uncomfortable with the large quantity of fat in this recipe which seemed excessive.

  • MsMonsoon on January 14, 2024

    Well, this took quite a while and didn’t turn out too well. My dough was a bit too dry and cracking when rolling. Should have added even more water I guess. The crust also leaked the egg custard mixture and I was using a removable bottom quiche pan — thank goodness for the baking sheet underneath. The crust was flaky but also quite hard and difficult to cut with a fork. May still try it again as I like the flavors with thyme and sage. Will compare this crust recipe with others, like Tartine’s, to see where I may have gone wrong.

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