Quiche Lorraine with Rosemary Tart Crust


I have always been afraid to make a crust and for some reason was never able to execute a nice, flaky and flavorful crust.

I jumped in and allowed Martha Stewart to step me through this simple dish. I’m a die hard Julia Child fan, so I also had her book, Mastering the Art of French Cooking, handy for reference (and security).

I used Martha’s Quiche Lorraine Recipe as a base and made a few adjustments:
• I do not have food processors or pie weights (I know, I know), so I did the crust by hand and made sure to leave pea-sized pieces of butter in the crust. I also used a very heavy pot to weigh down the crust while I baked for 25-30 minutes.
• 1-2 tablespoon(s) scallions
• 2 cups of lactose-free whole milk (instead of cream – works perfectly and is easy on the tummy)
• Pinch of cayenne pepper

Perfect to make a day ahead and serve after heating up in an oven at 325 for 15 minutes :).

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This entry was published on April 7, 2014 at 5:00 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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