Review: Maman Quiche Crust

Seriously, this quiche crust recipe is for all the Mama’s (or Maman) out there. It’s fool-proof and yields three crusts! If I’m going to go through the effort of making homemade crust I usually double or triple when I can to give future Courtney a helping hand on mornings less organized.

After following the recipe, I go an extra step. I divide the crusts into three and chill them. Then I roll them out into three pie pans, poke them all over with a fork and freeze them. No need to wrap them in foil or anything! They last a ridiculously long time in the freezer.

This way, when I need a quick breakfast, I simply whisk eggs and cream together, toss in cheese or whatever looks appealing from the crisper and viola! Breakfast is served. No need to par bake these crust. Once filled, I preheat the oven to 400 F, sit the pie pan on a cookie sheet, and place the into the hot oven. Then immediately drop the temperature to 350 and let the savory pie bake for about an hour and a half. Be sure to allow the eggs time to set before serving. The crust is perfectly crisp and cooked through every time.