Classic Quiche Pastry RecipeOrigin: France Period: Traditional |
|
This is the classic pastry used for quiches, but it can also be used for any savoury baked dish that needs a pastry shell. Ingredients
150g plain flour Classic Quiche Pastry Preparation:Method:Make the pastry by placing the flour in a large bowl then cut the butter into small cubes and add to the flour along with the salt. Using your fingers rub the butter into the flour. Continue rubbing until the mixture resembles coarse breadcrumbs. Add the egg yolk and bring the crumbs together to form a ball of dough (add a little water if the dough is too dry). Take out your tart tin (always use a metal one as this ensures the pastry crisps up), a 25cm tin is ideal. Flour your work surface, place the pastry on it and roll out so that it will cover both the base and sides of your tart tin. Lift the pastry into the tin and smooth out the base before pressing the pastry into the crenellations on the side. Prick the pastry with a fork then chill in the fridge for 20 minutes. At the end of this time take the pie shell out, layer with greaseproof paper and add backing beans. Place in the centre of an oven pre-heated to 190°C and bake until the pastry is just dry and pale golden in colour.
|
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Classic Quiche Pastry to your online bookmark site: 
|
|
More European recipes... More snack recipes... More recipes for Pies and Tarts... More Baking recipes... More pastry recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and butter as primary ingredients: Gâteau Roxalanne Amish Muffins Bessamel Pumpkin Cake Kelp Flour Waffles Bryndons Avga Matia Lemone-brosbeskuitjies Buttered Bladderwrack Beignets soufflés Sticky Rhubarb Cake Sweet Shortcrust Pastry Linzerbrot Lorrimer Plum Cake Pound Cake Arrowroot Biscuits Spice Cake Macadamia and Burnt Butter Biscuits Koulourakia Biscuit de Reims Pupusas Mofa Bread Rolls Glazed Crisp Sugar Cookies Khubz'arabi Crêpes aux myrtilles Knoepfle Oder Spaetzleteig Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
