This is a recipe for a quiche base made from homemade shortcrust pastry. I also included instructions for using store-bought pastry chips because the steps in the baking part are the same.
Use with the quiche filling of your choice! Try the classic Lorraine quiche, salmon quiche or Italian sausage quiche. Refer to the quiche recipes I shared, and more that I have inevitably shared over the years! Use this recipe when: you want to make a homemade quiche base from scratch; or you have purchased frozen or refrigerated puff pastry dough from a store. The procedure for pressing the dough into the pan is the same as for baking. If you have store-bought ready-made pie crusts, just cook them according to the instructions on the packaging. The name "shortcrust" refers to the term "short" baking, which means that the cake will break when cut.
They should be soft enough that you can cut them effortlessly. Although it should be flaky, it should not break down into crumbs. The crust of the quiche should stick together so that a piece of quiche won’t be slicing. spread. A close-up of homemade puffed quiche Lorraine crust. Even if you are a novice at making quiche dough from scratch, I think you will find it very simple, and I broke it down further in the recipe video below. Processor, making the quiche crust dough takes less than 5 minutes and is 100% perfect! How to make a lightning quiche crust: Put flour, butter, and salt in a food processor and stir until fine crumbs form. Add ice water while the motor is running.
Why is it ice water? Because it can prevent the butter from melting. Small pieces of butter in the dough = Once the puff pastry has formed into a ball, scoop it out to form a disc, wrap it in plastic wrap and refrigerate for 1 hour + (up to 2 to 3 days). Reason: This will make the butter in the dough harder again = the puff pastry rolls the puff pastry to a thickness of 3 mm/1/8 inch and presses into the quiche pan to fill the pie weight and bake-use baking pearls, dried beans or rice. Anything that can lower the dough to prevent it from swelling and shrinking during baking. This is called blind baking. Take out the pearls carefully-no one wants hot pearls bouncing around in the kitchen! Bake for another 10-15 minutes until the bottom is light brown; this will really ensure that the quiche crust remains delicious and crispy after filling.
How to make homemade quiche dough After the quiche filling is baked, fill the quiche dough with your favorite filling, or use one of my existing quiche recipes: Quiche Lorraine Salmon Quiche Italy Sausage Quiche If you want to make your own filling, please use this as a guide: Standard Quiche Tin (about 9 inches / 23 cm in diameter, 1-1.25 inches / 2.5 to 3 cm deep)-in Lorraine Quiche Cream, eggs, salt, and cheese are used in the pie recipe; a deeper quiche pie pan (approximately 9 inches/23 cm in diameter, 1.5-1.7 inches / 3.5-4 cm deep)-use cream from the salmon quiche recipe , Eggs, salt and cheese-Nagi xPhoto with 2 diced golden quiche Lorraine on top. Follow my newsletter and follow us on Facebook, Pinterest and Instagram for the latest updates.