quiche pastry

Making pastry is really easy and so much better than anything you’ll ever buy already made. I don’t like fussing over pastry either so I have a few hacks that cut all the fuss out. If you are a pastry chef you’ll probably roll your eyes. I’m a wife who just wants to get it in the oven as soon as possible.

The perfect balance is using half bread four for structure and half cake flour for a fine crumb. Butter is always cold. Follow my instructions and your get a perfect pastry case every time.

Make this pastry a day or 2 in advance in preparation for visitors. Fill as desired.

quiche pastry

short and crusty pastry perfection

Ingredients

• 250 g half bread flour half cake flour
• 10 g of corn flour
• 1 teaspoon of mustard powder
• 1 teaspoon of salt
• 130 g of butter
• one egg separated
• 45 to 60 ml iced water

Instructions

• Grease a 27 cm fluted quiche dish 

  Volume 1.5 L 

  3 1/2 cm deep 
• In a blender, fitted with a blade attachment add the butter and the egg yolk and blend until incorporated
• Add the flour, cornflour, mustard and salt and blend until it resembles fine breadcrumbs
• Now add the iced water 1 tablespoon at a time and blitz until dough comes together
• Tip the dough into the buttered quiche dish
• Press the dough up the side walls of the quiche dish and on the base of the dish ensuring an even level of dough
• Dock the pastry with a fork (prick)
• Cover with plastic wrap and refrigerate for an hour or until needed
• Preheat the oven to 200°C
• Line the pastry case with baking paper
• Top the baking paper with baking beads
• Blind bake the pastry case for 20 minutes. Remove baking beads and leave to cool
• Brush with egg white once cool
• You pastry case is now ready to fill with your desired filling.
• This pastry freezes well too.

Course: baking

Keyword: Pastry

Spinach and Pistachio Quiche filling

Ingredients

• 1 blind baked 27cm pastry case

Quiche filling

• 2 tbls olive oil
• 300 g spinach chopped
• 50 g spring onion finely sliced
• 1 round of feta crumbled
• 1 stem fresh spring onion
• 5 sprigs fresh mint leaves sliced
• 20 g pistachio nuts toasted and cooled and roughly chopped

Custard

• 3 exl eggs
• 100 g goats cheese
• 3 Tbls sour cream
• 1 round feta crumbled
• 150 ml fresh cream
• 5 springs fresh origanum leaves only

Instructions

• In a pan add the oil and when hot fry the spinach and spring onion until all the moisture has evaporated. Leave to cool
  2 tbls olive oil, 300 g spinach chopped, 50 g spring onion finely sliced
• Place the pastry case on a baking tray. When the spinach mix has cooled sprinkle on the base of the pastry case and top with the feta, spring onion, mint and nuts. Season to taste
  1 blind baked 27cm pastry case, 1 round of feta crumbled, 1 stem fresh spring onion, 5 sprigs fresh mint leaves sliced, 20 g pistachio nuts toasted and cooled and roughly chopped
• In a jug add the eggs, cheeses, and creams and salt and pepper to taste. Use a stick blender to blend the custard until creamy and smooth.
  3 exl eggs, 100 g goats cheese, 3 Tbls sour cream, 1 round feta crumbled, 150 ml fresh cream
• Pour the custard over the quiche filling and press the fresh origanum leaves into custard or sprinkle over once baked
• Bake in preheated oven at 180ºC for 45 minutes covered in foil or baking paper. Remove paper and continue to bake for 15 minutes or until golden blonde.
• Remove and serve warm with a side salad of your choice. Balsamic tomatoes are really lovely with this dish and cut the creamy richness of the cheeses and creams very well.

Notes