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Easy, flaky, healthy alternative to the gobs of butter crust I'm used to making.
I just made this crust for a savory breakfast quiche. It was SOOO easy and super delicious. I made mine with vegetable oil and it came out perfectly. Thank you for such a simple recipe that is really just as easy as unrolling pre-packaged dough and tastes so much better!
Excellent recipe! I use this recipe at least once a week and recently used it for six quiches at a brunch. It's a huge money saver over store-bought crusts and far more elegant. I've also made it substituting one cup of spelt flour for a gluten free crust and it worked wonderfully.
SUPER fast and easy! I used it for a quiche that had a really savory taste to it, so the olive oil in the crust worked well, but I think I might possibly try the canola oil if I was making a different quiche. I didn't have the problem of the crust being too soggy... In fact, my crust turned out really firm. Which I like, so there's no complaints here.
Thank you Elizabeth for a great crust!
I hate to be one if the few but I made this exactly as directed and I too ended up with a mushy, flavorless yuck. I had to eat the quiche off it and throw the crust away. What little actually cooked through did not taste good. Will be going back to refrigerated crust.
Not sure what happened but I did not have a flaky crispy crust, rather a slimy gooey one - didn't really go that great with the quiche.
This only takes 5 minutes to prepare and is super easy. Really nice consistency and worked really well. Tastes good too!
Sorry, I would have given it 3 stars, but I did use coconut oil, instead of the oils in the recipe, kind of tasted like a biscuit, which wasn't bad, but it was not flaky and tender like I would have wanted it to be.
I love this quick and delish recipe!!! Even my picky eaters love it!
Made the pastry with vegetable oil. It turned out beautiful and delicious with my quiche!! Making another one tonight, thank you for the easy recipe!