Wayne Gisslen

Quiche au Fromage

Cheese Tart

Preparation info
  • Yield:

    Four

    8 Inch ( 20 cm )
    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2 lb<

Method

Procedure

  1. Scale the dough into 4 pieces, 8 oz (225 g) each.