Baked Quetches

This preparation comes from Lorraine where it is called la chaudée, because it is eaten hot out of the oven. There are two chaudées; this one is crustless. To prepare a chaudée a croute, line the plate with a ⅛-inch-thick layer of sweet yeast dough or brioche dough, fill it with the plums, and let the dough double in bulk around the pie plate before baking.