thank you for letting me know! but, actually the two quiches in the book do not use this recipe. one calls for a saltine crust and one for a hot water crust. is it the hot water crust you are referring to?
Love this! I’m Harrison, an ex fine dining line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
I started making the quiche that uses this crust from your book. Such a favorite recipe for me already after about a half dozen bakes.
I meant Deep Dish(ish) Cacio e Pepe Quiche. Sorry I wasn't clearer.
No worries! Thrilled you make that quiche! Yay!!
thank you for letting me know! but, actually the two quiches in the book do not use this recipe. one calls for a saltine crust and one for a hot water crust. is it the hot water crust you are referring to?
This looks and sounds incredible!!
Thank you and yay!!
Love this! I’m Harrison, an ex fine dining line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
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