I sometimes discover that despite greasing the pan my quiche still sticks to it a bit. If you’re lucky there’s a sort of magic thin crust on the bottom of your quiche. I say crust, however actually I’d describe it as a sort of pancake-y layer that’s barely heavier than the remainder of the quiche. Sometimes it’s a bit extra defined than other occasions. I’ve not tried making gluten free pastry, but I do typically add nuts, almonds, walnuts or hazelnuts and it does work fantastically. And scrumptious recipe – Thanks for sharing this on the What’s for Dinner party!
- Roll the dough across the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate.
- Heat the butter in a small skillet over medium-low heat.
- This is the perfect casserole for freezing.
- Place unwrapped frozen pie crust on a baking sheet