109916
Quiche
Mon Sep 10 17:08:57 -0700 2001
3
7
Chicago Area
0
592812
Ok, so i got 2 recipes. One calling for pate feillete, one for pate sablee. Any thoughts on this from other chowhounders?
Thanks ...
Mon Sep 10 17:08:57 -0700 2001
0
Nazerac
1
592813
Nazerac,
This is the kind of think that you wanna post on the General Topics Board...
Erik M.
Mon Sep 10 17:13:53 -0700 2001
592812
0
Erik M.
1
592856
Feullte?
The classic recipe is with pâte sablee.
Do you like soggy crusts?
Good luck
Luis
Thu Sep 13 16:55:59 -0700 2001
592812
0
Luis GARCÍA LAURENT
2
592878
Thanks Luis,
I checked MENUS ET RECETTES POUR TOUTE LA FAMILLE by Francoise Bernard, Hachette, 1996 and it was Pate Brisee for the quiche lorraine, however for the quiche roquefort, it required pate brisee a l'oeuf (with eggs). Would you know the difference?
Merci!
Fri Sep 14 18:20:04 -0700 2001
592856
0
Nazerac