“The crust is my favorite part!”
This is what we hear our customers exclaim multiple times a day while at market on Saturdays. Our crust is the perfect mix of buttery and flaky goodness that melts in your mouth with every bite. You may ask for our recipe, but that is a secret. What we can show you is how it is prepared from mixer to ring.
First things first, the dough has to be made. Our expert dough girls mix flour, butter, and other yummy ingredients together in a giant industrial mixer. Large amounts of dough are made at a time because we produce so many quiche per day. After the dough is mixed, it is sectioned in to balls of various sizes to be made into crust.
The crust is made one of two ways depending on the size of quiche it is being made for. If it is being made for our petit or small size, it is dressing into a form using a hydraulic press. This is used because we need hundreds of each of these sizes made each week for our markets. If the crust is being made for a medium or large size quiche, it is hand rolled and formed into a ring.
Here we have some videos showing our best crust maker, Valarie, at work making the crust so many people love.
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