Quiche Crust by Polar Bear

Polar Bear posted 02-25-99 10:05 AM

According to my favorite French cookbook (Classics From a French Kitchen, Eliane Ame-Leroy Carley; Crown 1983),

1 t (1/2 envl) dry yeast
1/2 t sugar
1/2 c warm water

Mix and let rest for 10 minutes until bubbles.

Mix, process or stir in:
1-1/2 c flour
1/2 t salt
and 2 T butter (melted and cooled) or peanut oil

Knead 5 to 10 minutes; let rise covered until doubled, 45 minutes to 1 hour.

Roll out (without kneading, which will tighten up the gluten again) to fit quiche dish.

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