[chrissie B]

i have been watching the little paris kitchen and just cought up on the last one and was amazed to watch her make a quiche lorrain it was the pastry where she made it with soft butter and creamed it and mixed in the flour and egg , then chilled it rolled it out and made her quiche , never made pastry that was allways been told to keep everything cold , it worked and looked good
chrissie b

[Madame Cholet]

sounds great Ice im a veggie so i will give it a try, does it freeze?

[Ice]

I've never tried to freeze it so I don't know.  Can't see anything in there that wouldn't be ok but an experiment seems to be called for.  First time for everything and all that.

Do you mean freezing the quiche once cooked or freezing the pastry on its own? 

[Madame Cholet]

i was thinking of making in bulk and portioning it I'll let you know when I'v tried it

[arugula]

Used this recipe for today's tea. It was quite a crumbly texture when cooked, as I expected, but handled well coming out of the loose bottomed tin and was very tasty. I'm happy to report success and that I will definitely make it again.

[Ice]

I'm glad it turned out ok argyllie.  It's not like normal pastry, but the taste is really nice and it's much healthier.

[arugula]

Its very good. I asked OH what he thought, he said yes its good. When we had eaten, I said would you eat that again, yes definitely was the answer.