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[quote=Anonymous]I use pate brisee, not puff pastry for quiches. 1 1/2 c flour, 1/4t salt, pinch sugar, 1 stick butter, 3T ice water. This will line a 9" quiche pan and leave you some scraps. Prebake with pie weights at 400 10 mins, then remove weights and bake 5 more mins. Filling: Any veggie of choice, cooked appropriately. You could do caramelized onions and gruyere, leek-mushroom-taleggio, broccoli & cheddar etc. Fill your shell without packing. For the custard, 1 egg for every half cup of liquid. I use whole milk but you could use cream or half-and-half. Beat together, season and pour over prebaked & filled shell. Bake at 375 for 25-30 mins.[/quote]
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