From “Easy Everyday,” by Jessica Merchant, who writes: “Using puff pastry to make a big sheet-pan quiche is one of my ... to come together to form a rough dough. Make sure not to overhandle ...

When you want really tasty, buttery pastry, it is best to make your own from scratch. This rough puff is an easier version of the full puff pastry, but no less delicious. Make double and freeze ...

For your quiche Lorraine or a spring strawberry ... Use your hands to bring pastry together into a rough ball. If dough seems ...

Puff pastry (unlike its fellow freezer pastry friend, phyllo) is a laminated dough that quite literally puffs in the oven to produce airy, flaky, golden layers. With egg prices on the rise, I’m taking ...

This quiche is meant for a crowd — or plenty of leftovers, which is never a bad thing. And about that crust: The called-for sheet of store-bought, frozen all-butter puff pastry means this quiche ...