Green pea and pork belly quiche from Tarts (page 50) by Frederic Anton and Christelle Brua and Chihiro Masui

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissKoo on June 07, 2020

    Disappointing. Nowhere do the authors specify what size tart/quiche pan to use for their recipes -- not in the introduction, nor individual quiche/tart or dough recipes. This quiche was rather bland. Liquid specified (2 cups whole milk, 2 cups cream, 2 eggs, 2 egg yolks) and based on experience with quiche Lorraine (p. 38, 2 cups less liquid), I used 2-inch deep tart pan. Still had almost 2 cups of liquid left over, which I baked off in buttered ceramic gratin pan to have later with sautéed spinach or fresh fruit for breakfast). The recipe headnote says cooking is 55 minutes but the recipe text says bake for 35 minutes. The deeper pan was a factor, but baking time was an hour for custard to set. The quiche Lorraine underestimated cooking time also. My go-to quiche recipes by Julia Child, Dorie Greenspan, and David Lebovitz are definitely more reliable, precise, and superior in taste. I'd use this book for savory ingredient inspiration and then perhaps adapt based on a favorite recipe.

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