Tall Quiche Shell

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of France This is a tall quiche shell as used in quiches served at Thomas Keller's restaurant, Bouchon. You can find the full version in his book, Bouchon. This version is brief, for reference, and the amount of water added has been increased slightly to make the dough easier to work with and more resilient. You can use less water; just be careful as you transfer and press the dough into the quiche ring.

Cuisine: not stated · categories: Medium Difficulty recipes; Recipes; Recipes for pie dough; Recipes using all-purpose flour; Recipes using butter; Recipes using salt; Recipes without cooking time; Recipes without servings

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