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Old 12-30-2008, 12:46 PM   #31
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Can I use a puff pastry sheet as the pie crust?

I'm not a baker, but the DW has these perfectly flat sheets that look like they might fit the pie pan.
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Old 12-30-2008, 01:10 PM   #32
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It seems like you would be able to. I'm no quiche expert, but it would seem that you could prepare it just like Dave explained, put the beans or what not in the pan and bake before loading it up with the goodies. Heck, if you try it and it works, let me know!
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Old 12-30-2008, 02:29 PM   #33
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It's going to puff up quite a bit; I don't know if it will work or not, but please let me know either way. The pate brisee I recommended is a tamer version of the puff pastry. Both are butter crusts. The pate has lumps of butter throughout while the paste has layers of butter interspersed with layers of the flour, so you get a bigger "explosion" between the layers of flour; ergo the "puff". It's akin to making croisants, only it's flat. I'm really interested in how it works. (it's also alot more expensive!)

Dave
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Old 12-30-2008, 02:56 PM   #34
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I'll give it a shot. Thanks.
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Old 12-30-2008, 04:09 PM   #35
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Even easier: Skip the crust! Just be sure the pie pan (mine is Pyrex) is well greased.

You can even do it on top of the stove in a non stick frying pan, like a Spanish tortilla. I fry bacon and potatoes with a little onion, add 4 beaten eggs and cook for a while. If I'm feeling brave, I make sure everything has released from the pan, and flip it! (Non braves just put the whole thing under the broiler to cook the top.)

Other ingredients to try: Diced ham or chorizo, roasted red peppers, peas, asparagus, cooked mushrooms, cheese, etc.
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Old 12-30-2008, 05:39 PM   #36
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Walt: You just described a Fritatta. Quiche is a custard.
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Old 12-30-2008, 07:43 PM   #37
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your frittata sounds good. It would certainly beat the soggy crust on my quiche. :)

Isn't it wonderful though, how the ingredients can go different directions?
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