Wayne Boatwright wrote:

> There are yeast based crusts, shortbread crusts, ginger snap crumb
> crusts, ground hazelnut or pecan crusts, etc.
>
> I don't like any crustless cheesecakes, quiches, our pies.
>
All the crusts you mention are improvements over graham cracker crusts,
IMO. NY style cheesecake is often sans crust, but I've never heard of a
crustless quiche or pies.
I liked the wafer Oblaten we could get in Germany. Have you ever seen or
used them?