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Quiche

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Ok, so i got 2 recipes. One calling for pate feillete, one for pate sablee. Any thoughts on this from other chowhounders?

Thanks ...

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  1. Nazerac,

    This is the kind of think that you wanna post on the General Topics Board...

    Erik M.

    1. l
      Luis GARCÍA LAURENT

      Feullte?
      The classic recipe is with pâte sablee.
      Do you like soggy crusts?

      Good luck
      Luis

      1 Reply
      1. re: Luis GARCÍA LAURENT

        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!