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Shel_B

Shel_B

4 hours ago, blue_dolphin said:

I’m not @Smithy either but I recommend the Pillsbury pie crusts that are sold rolled up, in the refrigerator section. Two crusts/box, can be frozen for longer storage. Just unroll them, fit into your 9-inch pie pan, crimp the edge, and blind bake. 
 

Trader Joe’s sells a similar product but frozen. It’s very tender and made with real butter that you can taste but often has a lot of cracks that need patching. 
 

I usually use a 9.5 or 10-inch pie pan so I need to roll either of those crusts out a bit to fit the bigger pan.  For that reason, my quiche ratio has always been 3 eggs and bring the volume to 1 3/4 cups with half & half. 

Thanks, @blue_dolphin we're kind of on the same page here. I used a TJs crust product some yers ago and was pleased with the result, especially considering it was the first time using the product. For this project, the Pillsbury prodct came up as a good option as did the Wholly Wholesome pie crust product. Based on reviews I've read, I'll most likely choose from those three.  Wholly Wholesome has the advantage of being fully formed which makes the first quiche a little easier for me, and "failure anxiety" will be reduced somewhat. That said, failure can be fun, too, and a spectacular failure would have Irina and me laughing and enjoying the experience.

 

Thanks for your suggestions ... very helpful

Shel_B

Shel_B

2 hours ago, blue_dolphin said:

I’m not @Smithy either but I recommend the Pillsbury pie crusts that are sold rolled up, in the refrigerator section. Two crusts/box, can be frozen for longer storage. Just unroll them, fit into your 9-inch pie pan, crimp the edge, and blind bake. 
 

Trader Joe’s sells a similar product but frozen. It’s very tender and made with real butter that you can taste but often has a lot of cracks that need patching. 
 

I usually use a 9.5 or 10-inch pie pan so I need to roll either of those crusts out a bit to fit the bigger pan.  For that reason, my quiche ratio has always been 3 eggs and bring the volume to 1 3/4 cups with half & half. 

Thanks, @blue_dolphin we're kind of on the same page here. I used a TJs crust product some yers ago and was pleased with the result, especially considering it was the first time using the product. For this project, the Pillsbury prodct came up as a good option as did the Wholly Wholesome pie crust product. Based on reviews I've read, I'll most likely choose from those three.  Wholly Wholesome has the advantage of being fully formed which makes the first quiche a little easier for me, and "falure anxiety" will be reduced somewhat. That said, failure can be fun, too, and a spectaculr failure would have Irina and me laughing and enjoying the experience.

 

Thanks for your suggestions ... very helpful

Shel_B

Shel_B

1 hour ago, blue_dolphin said:

I’m not @Smithy either but I recommend the Pillsbury pie crusts that are sold rolled up, in the refrigerator section. Two crusts/box, can be frozen for longer storage. Just unroll them, fit into your 9-inch pie pan, crimp the edge, and blind bake. 
 

Trader Joe’s sells a similar product but frozen. It’s very tender and made with real butter that you can taste but often has a lot of cracks that need patching. 
 

I usually use a 9.5 or 10-inch pie pan so I need to roll either of those crusts out a bit to fit the bigger pan.  For that reason, my quiche ratio has always been 3 eggs and bring the volume to 1 3/4 cups with half & half. 

Thanks, @blue_dolphin  e're kind of on the same pae here. I used a TJs crust product some yers ago and was pleased with the result, especially considering it was the first time using the produc. For this project, the Pillsbury prodct came up as a good option as did the Wholly Wholesome pie crust product. Based on reviews I've read, I'll most likely choose from those three.  holly Wholesome has the advantage of being fully formed which makes the first quiche a little easier for me, and "falure anxiety" will be reduced somewhat. That said, failure can be fun, too, and a spectaculr failure would have Irina and me laghing and njoying the experience.

 

Thanks for your suggestions ... very helpful

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