Pâte brisée from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 321) by Erin Jeanne McDowell

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

  • sarahawker on February 27, 2023

    I rarely make pastry. I buy all the books but it seems so intimidating. A serious craving for quiche last night had me hunting for a fool-proof method and I believe I've found it. My crust DID slump a little. I don't own pie weights and used rice and I also started late so I would let the crust chill further than the bare 30 min. but the flavor was out of this world. So good I could not believe the store-bought crusts claim to be the same food!

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