I ’ ve besides included directions for using storehouse bought pastry sheets because the steps are the same for the bake separate .
Bạn đang đọc: Quiche Crust / Shortcrust pastry for pies
Quiche crust recipe
This is my recipe for quiche crust which I ’ meter print individually so it ’ s handy to reference for the quiche recipes I ’ ve shared and the many more I will inescapably parcel over the years !
Use this recipe if :
- you want to make a homemade quiche crust from scribble ; or
- you have store buy shortcrust pastry – frozen or refrigerated. The steps to press the pastry into the can and baking are the like .
If you have a shop bought prepare proto-indo european shell, plainly cook it per the packet directions .
Quiche crust is shortcrust pastry
quiche crusts are made with shortcrust pastry. The name “ shortcrust ” refers to the baking term “ short ” which means pastries that are flaky and crumble when you cut into them. They should be tender adequate such that you can cut into it with small effort, and while it should be bizarre, it should not disintegrate into crumbs .
And a quiche crust should hold together so a slice of quiche doesn ’ deoxythymidine monophosphate fall to pieces when cutting and serving .
even if you ’ re new to making quiche crust from scratch, I think you ’ ll find it quite straight forward the manner I ’ ve broken it down plus the recipe video below !
Using a food central processing unit, the quiche crust dough takes less than 5 minutes to make and it works 100 % perfectly !
How to make quiche crust or pie crust
- Blitz – seat flour, butter and salt in a food processor and blitz until finely crumbs form
- Add ice water while the motor is running. Why ice water ? Because it stops the butter from melting. Teeny bantam bits of butter in pastry = flaky pastry !
- Once a ball forms, take it out, pat into a disk, wrap in cling wrap and refrigerate for 1 hour+ ( up to 2 to 3 days ). cause : This makes the butter in the boodle firm up again = flaky pastry
- Roll out pastry to 3 mm / 1/8″ thick
- Press into quiche tin or pie dish
- Fill with pie weights and bake – Use baking beads, dry beans or rice. Anything that will weight down the pastry to stop it from puffing up and shrinking while it bakes. This is called Blind Baking .
- Remove beads carefully – cipher wants hot beads bouncing all over the kitchen !
- Bake again good for 10 to 15 minutes until the base is light fortunate – this will very ensure your quiche crust free-base stays decent and crisp once filled .
Quiche Filling
once baked, fill the quiche crust with your woof of choice – or use one of my existing Quiche recipes :
If you want to make your own filling, use this as a guide :
- Standard quiche tin ( about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep ) – use the cream, eggs, salt and tall mallow in the Quiche Lorraine recipe ;
- Deeper quiche tart tin ( about 23cm / 9″ diameter, 3.5 – 4 curium / 1.5 – 1.7″ deep ) – use the cream, eggs, strategic arms limitation talks and cheese the Salmon Quiche recipe
enjoy ! – Nagi x
Watch how to make it
Hungry for more ? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates .
Quiche Crust / Shortcrust Pastry for Pies
Prep:
15
mins
Cook:
35
mins
Total:
50
mins
Baking, Mains
French
from
votes
Servings
8
– 12
Tap or brood to scale
Print
Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from This is a recipe for quiche and proto-indo european crusts, both of which are made using shortcrust pastry. This is a bang-up, EASY authoritative quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food central processing unit, very slenderly adapted from this recipe by Emeril Lagasse . Inactive frisson time : 1 hour. This is the recipe I ‘ve been using for years and years, and it has never failed me ! Makes pastry for 1 ten 23cm / 9 ” pie dish or lemony canister ( serves 8 – 12 people ) .
Ingredients
-
▢
1 1/4 cups ( 185g / 5.6 oz ) plain white flour ( all purpose flour )
-
▢
1/2 tsp strategic arms limitation talks
-
▢
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3 ” cubes
-
▢
3 tbsp frost cold water ( + more as required )
Instructions
-
Place flour, salt and butter in a food processor.
-
Pulse 10 times or until it looks like breadcrumbs.
-
With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
-
Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough – some random escaped bits is fine. If it doesn’t look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don’t blitz longer than 30 seconds at most.
Xem thêm: 12 Starbucks Iced Coffee Copycat Recipes
-
Form a disc, wrap in cling wrap. If there are escaped crumble bits, that’s fine – just press them in. Refrigerate for 1 – 3 hours.
-
Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
-
Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11″ round.
-
Gently roll the pastry so it wraps around the rolling pin.
-
Unroll it over the quiche pan or pie dish – 23cm / 9″.
-
Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn’t quite reach top of rim).
-
Roll the rolling pin across the top to cut off the excess pastry.
-
Optional extra “safe measure” refrigeration – 15 minutes. See (Note 2).
-
Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
-
Bake for 20 minutes, then remove from oven.
-
Turn oven DOWN to 180C/350F (or 160C/320F fan).
-
Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
- Salmon Quiche,
Remove from oven and fill with choose Quiche Filling. Quiche Lorraine italian Sausage or your early filling of choice . -
The pastry will not be 100% cooked, it finishes cooking with the filling. It’s cooked enough so the crust will not go soggy.
Recipe Notes:
1. Optional extra refrigeration – The key feature of shortcrust pastry is that it ‘s flaky and tender. In order to achieve this, the boodle needs to have short bits of cold butter in it when it goes in the oven. If the butter is melted, then the pastry wo n’t be as flaky ( but distillery identical tasty ! ) .
so if it ‘s warm where you are, and it takes you longer than 5 – 7 minutes to roll out the boodle, weight-lift into can and get it into the electric refrigerator, refrigerate the dough for 15 minutes or indeed before bake .
2. If using store bought frozen shortcrust pastry, you will need 2 sheets ( standard Australian square sheets ). Thaw then lineage the 2 sheets together so they are overlapping slightly and press down securely to seal. then press into the pan and start from step 10 .
3. Weights stops base from puffing up and helps reduce pastry shrinking
4. Different measures in different countries – The measures in this recipe work with both US and metric ( rest of universe ! ) measures .
5. General – this recipe does not have egg in it ( some recipes do ), which makes it crisper, more flaky and more pantry, yet easy enough to cut through with a fork with barely any feat. Egg is a binder and it makes the boodle ruffianly .
6. FILLING: If you want to make your own woof, use this as a guide :
- Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the cream, eggs, salt and cheese in the Quiche Lorraine recipe, then your add ins of choice
- Deeper quiche tart tin (about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the cream, eggs, salt and cheese the Salmon Quiche recipe.
Nutrition Information:
Calories:
173
cal
(9%)
Carbohydrates:
17
g
(6%)
Protein:
2
g
(4%)
Fat:
10
g
(15%)
Saturated Fat:
6
g
(38%)
Cholesterol:
26
mg
(9%)
Sodium:
235
mg
(10%)
Potassium:
24
mg
(1%)
Vitamin A:
310
IU
(6%)
Calcium:
6
mg
(1%)
Iron:
1.1
mg
Xem thêm: 12 Starbucks Iced Coffee Copycat Recipes
(6%)
Life of Dozer
Racing for a toy !
Nhận xét