Second Friday with Dorie comes with nice quiche!

I was worried about not having the official tart pan, but I was OK with the classic one. I also used different recipe for tart dough:

• 180 g of all-purpose flour
• 100 g of very cold butter
• 1 egg yolk
• 1 tbs of oil
• pinch of salt

Basic trick is to use very cold butter so it can be grated and then very easy mixed by hand with flour. Egg yolk, oil and salt was whisked in cup, then inserted to “butter flour material” and the dough was done (of course after it was chilled in fridge).

Everything went well, only cutting the carrot took lot of time, but the better julienne you make, the bigger success you have in the end.

And how was the end? Delicious as usual Warm or cold next day does not matter, this quiche full of nice mustard taste works always great. Next time with the tomatoes maybe!

And now is time for photo story. Don’t forget to check the others.