Diane, A Broad

tag: pie crust

  • November 5, 2012

    You know what I don’t understand? Crustless quiche. First of all, isn’t that just a frittata? Secondly, the crust is clearly the best part of quiche, so why would you want to get rid of it? (I know, I know, it’s because it’s fattening… but seriously people, we need to get over our fear of butter for some things, and quiche is one of those things.)

    Back to Basics: Pie Dough (Pâte Brisée)

    Perhaps I’m biased because, well, I make some excellent pie crust. It’s the easiest thing, and I like to have a couple of discs of it in my fridge at all times just in case some fruit takes a turn and must immediately be turned into pie, or I have savory leftovers begging to become pot pies.

    Back to Basics: Pie Dough (Pâte Brisée)

    The only equipment you need is your fingers, a counter, a bowl (though this is optional), and about ten minutes of your time for an outstandingly flaky, buttery, versatile crust. Here’s how I do it.

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    Posted in: back to basics | Tags: , , , , , , , , , , , , , , , , , | 11 COMMENTS
  • September 29, 2012

    The very first thing I made upon arriving in France was a quiche. A full-sized, caramelized onion and gruyere quiche that I took to my first brunch. The onions were a little over-sweet and it was overcooked due to a timer error, but it worked out in the end. Quiches are forgiving that way.

    Since then, I have bizarrely ignored what is clearly the best brunch food known to man. Which is silly, really, given my tart obsession (meaning that I always have several rounds of pastry crust in the freezer) and the gentleman requiring eggs in the morning the way a Frenchman requires a strike at least once a year.

    Here’s the thing about quiche, or at least, the thing I like best about quiche: because you have this butter crust holding it together, the eggs can be soft. Extremely soft. Softer than perfect soft-scrambled eggs. If you’re a soft-eggs person, quiche is the ultimate in satisfaction and gooey yolky nirvana.

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    Posted in: breakfast, cooking, mains | Tags: , , , , , , , , , | 5 COMMENTS