57 minutes ago, Anna N said:OK. I have to ask. Who other than Mr. Ward has made a quiche using pre-bought puff pastry? It is not a criticism and if I could find prerolled puff pastry that would fit into a suitable dish I might be inclined to follow suit but it does seem odd to me. Perhaps I've been living in a shoe?
I was wondering about that too. In my experience pâte brisée is standard for quiche. That's how I have always seen it or made it... Not saying it doesn't taste delicious too in puff pastry.
