I ALMOST didn't read this post, because I make quiche pretty regularly and don't have trouble with the crust ... but then I figured I might as well take a quick look because PJ's a great writer and it would be interesting and/or entertaining even if I didn't learn anything. But, of course, no matter how much you know, you can ALWAYS learn SOMEthing ... and that tip about adding some dry mustard to the crust is just brilliant and I don't know why I never thought of that myself, since I love the taste of mustard with cheese and eggs. Thanks, again, PJ!

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