Pie crust, quiche crust, tart crust – you’ll be done making it before you know it, no excuses. When I told Martin I was going to kind of stick the crust recipe onto the quiche post, he was scandalized, and he’s probably right; it’s not an afterthought, but neither is it the main event, though you’ll not be happy with your dinner or desert unless it’s held in place by something that does more than tick the boxes required by a card board box: a) holds its shape b) is brown c) comes with a lid – sometimes. A nice crust can make all the difference to what is filled into it, you can give an extra kick of flavor to your quiche by adding some cracked black pepper or a handful of chopped up herbs to the crust, or you can balance the sweetness of you tart or pie depending on the filling and the natural sweetness of the fruit you plan to use by adding some sugar or vanilla sugar.
