Appears in Cook's Country August/September 2007
Store-bought pie dough is so bland and thin, so it can bake up soggy in a quiche. We were able to seal the dough, and make it taste better, by sprinkling it with Parmesan cheese mixed with a little flour.
We developed this Easy, Cheesy Pie Crust recipe for use with vegetable quiches. It is incredibly flaky, and takes no time at all. Parmesan cheese serves two purposes: sprinkled on our store-bought crust, it melts when baked to create a wate...