Here’s what my plan would look like if I were to make the following in one go:

• Flamiche
• Quiche Lorraine
• Pâté Pantin
• Tarte aux pommes

Since the Pâté Pantin requires marinating and the pâté brisée and pâté sucrée require resting, you must start with these.

Step 1
Start cooking bacon (½ to 1 cup bacon, cooked and sliced)

Mise en place: prepare meat
6 to 8 ounces caul fat
4 ounces chicken livers, cleaned and trimmed of sinews
2¼ pounds pork shoulder (Boston butt or pork butt), coarsely ground
½ pound veal shoulder
¾ pound veal shoulder, coarsely ground

Mise en place: chopping
4 ounces country ham, cooked, sliced into long ½ inch thick strips
¼ ounce dried porcini mushrooms, chopped dry into ¼ inch pieces (about 3 tablespoons)
1 pound + 3 pounds = 4 pounds leek, white parts only, sliced (about 3½ cups)
⅓ cup shallots, chopped

Mise en place: measure liquids and eggs
2 tablespoons + 1 tablespoon = 3 tablespoons cognac
1 +1 + 1 + 1 + 3 + 1 + 3 = 11 eggs
· 3 yolks
· 1 egg slightly beaten, for glazing
¼ cup heavy cream
15-30 mL (1-2 tablespoons) + 15-30 mL (1-2 tablespoons) + 15-30 mL (1-2 tablespoons) + 1 tablespoon + ½ cup + 3 tablespoons = 18 tablespoons or 1 cup plus some water
1½ cups whipping cream
⅓ cup white wine

Mise en place: measure butter
100 g (6 tablespoons) + 100 g (6 tablespoons) + 100 g (6 tablespoons) + 3 tablespoons + 50 g (3½ tablespoons) + 2 tablespoons + 1 tablespoon + 4 ounces (7 tablespoons) = 34½ tablespoons (2 cups or 1 pound plus a bit) butter
· 1 tablespoon cut into pea-sized dots
· 4 ounces (7 tablespoons) softened

Mise en place: prepare other items
¼ cup apricot glaze
1 lemon, juiced

Mise en place: measure herbs, spices, and pantry items
24 allspice berries
2 bay leaves
1 teaspoon black peppercorns
6 cloves
1 tablespoon cornstarch
1 teaspoon dried thyme
175 g (1 cup) + 100 g (1 cup)+ 100 g (1 cup)+ 100 g (1 cup) = 4 cups flour (all-purpose)
75 g (½ cup) + 100 g (1 cup)+ 100 g (1 cup)+ 100 g (1 cup) = 3½ cups flour (cake and pastry flour)
2 large fresh bay leaves
¼ teaspoon fresh thyme
¼ teaspoon freshly ground black pepper
1 teaspoon garlic, minced
pinch nutmeg
⅛ teaspoon pepper
⅓ cup pistachio nuts
5 g (¾ teaspoon) + 5 g (¾ teaspoon) 5 g (¾ teaspoon) + 1 tablespoon + 2 teaspoons + pinch + 1 teaspoon = ~9 teaspoons or 3 tablespoons salt
40 g (3 tablespoons) + 50 g (3½ tablespoons) + 2 tablespoons = 8 ½ tablespoons or ½ cup sugar
1 teaspoon vanilla extract

Step 2
Make 3 pâté brisée recipes.
Make 1 pâté sucrée recipe.

Step 3
Rest pâté brisée and pâté sucrée.
Make Pâté Pantin.

Step 4
Cook Pâté Pantin.
Roll out and blind bake 3 tarts (Flamiche, Quiche, Tarte aux pommes).
Make Flamiche.
Make Quiche.
¼ cup (1 ounce) Swiss or Gryère cheese, grated

Step 5
Cook Flamiche and Quiche.
Make Tarte aux pommes.
3 apples, chopped into a paysanne (small squares)
3 apples, sliced into ⅛ inch (3 mm) thick slices

Step 6
Cook Tarte aux pommes.