Banishing the pastry monster
Failure, success and timing by the glass
I have a friend and if you think that's strange, the fact that she is a sensible eater will probably blow your mind. My sensible eating friend has been singing the praises of crustless quiche all summer.
Bruce Feirstein declared in his book 'Real Men Don't Eat Quiche', that, real men don't eat quiche. The source of all known knowledge, and some unknown, Wikipedia, informs us that this 'is a bestselling tongue-in-cheek book satirising stereotypes of masculinity'. Thank goodness for that! I love quiche and although I have no issue with being outed as a quiche-eater I do have an issue with one element of the original version and it's cousins flan and tart - the pastry.
My pastry making could best be described as 'tense'. Even shop bought pastry can grip me with horrors, so much so that I have a rule not to imbibe even a single glass of wine until I've mixed, rolled, lined and if necessary blind baked the demon dough (not very Floyd, sorry Keith). Once cooked, cooled and devoured my pastry nemesis strikes again, sending me off to scrabble in the medicine cabinet for my old friend Gaviscon.
Given my obvious incompatibility with pastry could crustless quiche be the way forward? Not being one to shirk my responsibilities to gastronomic research, and being a bit short of the sugar and gluten free, strawberry flavoured tablets of sodium and calcium I decided to investigate the pastry free world of the crustless quiche.
