Katherine Frelon’s Tip of the Week: Freezing Pastry Crust

Posted by on Apr 21, 2014 in Blog, Katherine Frelon's Tips | 0 comments

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By Katherine Frelon

Quiches are one of my favorite dishes to whip and serve for a nice brunch or luncheon. They are relatively easy to make, family friendly  and always a hit. With numerous recipes and various takes on a quiche, it is one entree that never gets boring. You can even plan an entire menu featuring quiche as a main course.

You can make the process of assembling the perfect quiche even easier by making up batches of pastry crust in advance to have on hand for a later date. Throw your pasty crusts in the freezer and take out as needed. This saves a lot of time and energy in the future.

Adding herbs to pie crust prior to freezing adds another dimension.

You’ll be so glad you did this the next time company drops by unannounced and you’ll be able to whip up a quiche and show off your fabulous host or hostess skills!

 

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