***NONE***
|These top-quality doughs use plenty of butter - after all, half the
pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry
dough that surrounds it. For both formulas, make the dough in your usual
way. To measure the flour, dip a dry-measure cup into the flour, filling
the cup to overflowing; sweep off the excess level with the lip.
(Measured this way, 1 cup averages 5 ounces or 145 grams.)

WITH A QUICHE RING

INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks
chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening
2/3 to 1 /Cup iced water

Wrap and chill the dough for at least 2 hours. Butter the inside of your
quiche ring and the baking sheet (or inside of a false-bottom cake pan).
Roll the chilled dough up onto your pin and unroll over the ring.

Press dough in place. To make the sides of the free-standing shell
strong enough to hold the filling, push dough down with your fingers all
around the ring. Work fast so the dough doesn't soften.

Roll you pin over the top of the ring to remove excess dough thickening
the sides.

Now push the dough up the sides with your thumbs to form a rim standing
1/4" or so above the top of the ring. Patch any thin areas with raw
dough. Prick the bottom of the shell with the tines of a fork.

Using the dull edge of a table knife, press a decorative pattern on the
rim of the shell. Cover with plastic wrap and chill 30 minutes so shell
will bake evenly. To freeze the unbaked shell, slip into a plastic bag.

To prevent a soggy bottom, it's always best to pre-bake the shell. Kept
the sides and bottom in place by bracing them with buttered foil and dried
beans.

Preheat oven to 450 degrees. Bake in lower middle level until bottom of
pastry is set but still slightly soft. (If edges have sunk down, gently
push them up with a spatula, or patch them with raw dough.) Remove liner
(or top pan) and bake a few minutes more, until pastry is just beginning
to color and to separate slightly from edges of mold or pan. Cool for 10
minutes before unmolding.

For 2 shells baked in 8" rings or false bottom pans.

You don't need an imported ring to bake a shell. Use a cake pan turned
upside down and this special dough.

Dough on an upside-down pan. Prebake it with a buttered pan on top to
prevent crust from puffing up.

UPSIDE-DOWN SHELLS

INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5
Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water
to make 3/4 cup; droplets more water as needed

For 2 shells baked on 8" upside-down cake pans.