Quiche Pastry

Quiche Pastry

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Quiches are one of the first things you think about when talking about a savoury platter- that is why I would love to share this basic quiche pastry recipe with you. It is so easy to make and you can freeze the pastry dough, or line the quiche tins and keep it in the freezer until needed. At most of my chef jobs I had to make quiches - I Would say at almost all of my chef jobs. So this quiche pastry recipe comes a long way with me. It is just the type of fillings that vary all the time. Quiche is of French origin, and the most common one is Quiche Lorraine- I am very sure somewhere you heard of this one. The classic basic and onion quiche from France. And oh boy, where there is a quiche with bacon inside, you can just imagine they fly first off the table! Quiche is also such a lovely thing to serve in a picnic basket. And you can play with your fillings. Use of cut ingredients or leftovers. You can for sure turn it into a lovely magnificent meal!Filling ideas: Bacon and mushroom, Spinach and feta for the vegetarians, Sun-dried tomato, basil and feta (one of my personal favourites), Mushroom, onion and thyme, Bacon, butternut, feta and rosemary, Hickory Ham with caramelized onion (onion marmalade), Biltong and butternut. May this inspire you to make your own unique quiche for a lovely picnic basket under the willow tree!

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Serves: 6 Prep time: 15 Minutes Cook time: 15 Minutes Ready in: 30 Minutes

Nutrition: Calories 242 Carbs: 22g Protein: 7g Fat: 14g

Ingredients:
QUICHE PASTRY
250 g flour
15 ml icing sugar
1 pinch of salt
150 g butter
1 egg yolk
60 ml cold water
EGG CUSTARD
1 cup cream
2 cups milk (can be made 1 cup to to have creamier texture)
6 eggs
salt and pepper to taste
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Instructions:
1
QUICHE PASTRY:
Sift the flour, icing sugar and salt together.
2
Rub in the butter until mixture resembles fine crumbs.
3
Mix the egg yolk with the water and add to the flour mixture.
4
Form a dough and lit it rest in the fridge for at least half hour to an hour.
5
Roll out, spray quiche tins and line.
6
Let the lined quiche tins get hard in the freezer and blind bake the tins for 12-15 minutes on 180° Celsius.
7
EGG CUSTARD:
Whisk all the ingredients together and season well.
8
ASSEMBLING:
Add the filling in the blind baked tins, followed by the egg custard.
9
Bake for 15-22 minutes until quiches are baked.
10
Bake longer if making 1 large quiche until the custard are fully cooked and not like liquid anymore .
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Rating:

4.39

4.39 from 18

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