Comments on: Quiche from Tartine http://paperpalate.net/2008/02/14/quiche-from-tartine/ Food and wine in magazines and newspapers, cookbook reviews Sat, 06 Sep 2008 02:28:29 +0000 http://wordpress.org/?v=2.0.4 by: Susan http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-57122 Mon, 25 Feb 2008 18:25:40 +0000 http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-57122 Frantzie- Yes, you do fully bake the shell. The directions for that are in the last paragraph of the recipe. I had never pre-baked a quiche crust either, but who am I to contradict Tartine! I like the mustard idea. I'll bet it gives the quiche a nice flavor. I'll have to try that next time. Frantzie- Yes, you do fully bake the shell. The directions for that are in the last paragraph of the recipe. I had never pre-baked a quiche crust either, but who am I to contradict Tartine!

I like the mustard idea. I’ll bet it gives the quiche a nice flavor. I’ll have to try that next time.

]]> by: Frantzie http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-56565 Fri, 22 Feb 2008 14:26:14 +0000 http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-56565 Susan - Another question: Do you pre-bake the pastry shell? The pastry recipe gives directions for a fully-baked shell. I've never done that for a quiche before. However, I'd guess that partially baking the pastry might help avoid the soggy bottom crust that sometimes ensues. I used to spread a very thin layer of Dijon mustard on the bottom of the pastry shell before pouring the egg mixture in. This was very tasty and seemed to solve the soggy-bottom-crust problem. However, if partially baking the tart shell would do just as well, I'd like to know. Thanks for responding so quickly about the milk. Susan - Another question: Do you pre-bake the pastry shell? The pastry recipe gives directions for a fully-baked shell.
I’ve never done that for a quiche before. However, I’d guess that partially baking the pastry might help avoid the soggy bottom crust that sometimes ensues. I used to spread a very thin layer of Dijon mustard on the bottom of the pastry shell before pouring the egg mixture in. This was very tasty and seemed to solve the soggy-bottom-crust problem. However, if partially baking the tart shell would do just as well, I’d like to know.
Thanks for responding so quickly about the milk.

]]> by: Susan Filson http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-56277 Wed, 20 Feb 2008 16:09:57 +0000 http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-56277 Oops! In my haste to publish this review, I inadvertently left out the milk from the ingredient list. The quiche recipe calls for 1 cup of whole milk. My apologies! Oops! In my haste to publish this review, I inadvertently left out the milk from the ingredient list. The quiche recipe calls for 1 cup of whole milk.

My apologies!

]]> by: Frantzie http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-56096 Tue, 19 Feb 2008 18:07:36 +0000 http://paperpalate.net/2008/02/14/quiche-from-tartine/#comment-56096 Sounds great - but where's the milk in the ingredient list for the quiche filling? "In a medium bowl, whisk the crème fraîche until it is perfectly smooth and then whisk in the milk." Sounds great - but where’s the milk in the ingredient list for the quiche filling? “In a medium bowl, whisk the crème fraîche until it is perfectly smooth and then whisk in the milk.”

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