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.