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Make this crust for our Herbed Quiche with Blue Cheese.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.




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How would you rate this recipe?
  • deepokelekona52
    21 OCT, 2018
    I actually used this as a top crust for a spinach pie. It was delicious, crispy and tasty. So easy to make. I look forward to trying it as a bottom crust for a quiche.
  • BmoreBlair
    6 JUL, 2014
    I made my first pie using this crust. I paired the salt and pepper crust with the Cheesy Italian Pie recipe from FoodNetwork. Believe it or not I won the 4th of July Pie Contest in my neighborhood. This being my first pie I prebaked the crust for 12 minutes at 425, let cool slightly, poured in my filling. It overflowed and the cheesy, cream, and egg liquid poured over the edges of the crust. I baked my pie for 35 minutes, let cool to room temperature and took it down untasted. Thanks!

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