This is a quick and simple crust that I use as the base for tarts/pies. I love the texture because you can press it thin, and when it’s finished, it still holds together, but is crumbly and easy to cut with you fork/spoon. It’s also neutral (no sugar, pinch of salt), so it can be used for both sweet and savory tarts. You can also add flavors to the crust if you want (cocoa powder, Italian seasoning, etc.). The recipe below makes a thin crust for 2 4-inch tart tins or a medium thick crust for 1 6-inch tart tin. You can scale up as needed for bigger tarts.
Last week I went to the farmer’s market and just couldn’t resist buying a mixed basket of mushrooms from this vendor who sells a huge variety of them. The mix had blue oyster, regular oyster, shitake, cremini, enoki, morel, button, hen of the woods, and some others. The vendor also had ramps, which are a seasonal herb that tastes like a cross between garlic and onion. I was in the mood for something light, so I decided to make a delicate quiche, using only whole milk. If you want it richer, feel free to substitute part of the milk with heavy cream and add a little bit of cheese. I filled this quiche in the quinoa crust I made a few posts ago and really enjoyed the different textures.