Savoury Pastry Crust For Quiche Recipes

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES

Steps:

• Place flour, salt and butter in a food processor.
• Pulse 10 times or until it looks like breadcrumbs.
• With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
• Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
• Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
• Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
• Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
• Gently roll the pastry so it wraps around the rolling pin.
• Unroll it over the quiche pan or pie dish - 23cm / 9".
• Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
• Roll the rolling pin across the top to cut off the excess pastry.
• Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
• Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
• Bake for 20 minutes, then remove from oven.
• Turn oven DOWN to 180C/350F (or 160C/320F fan).
• Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
• Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
• The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS

Steps:

• Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
• Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
• While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
• Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
• Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
• Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
• Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
• Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
• Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.

SAVOURY PASTRY CRUST FOR QUICHE

Steps:

• Preheat oven to 200C/400°F.
• Sift the flour,salt and garlic powder into a mixing bowl.
• Add the parsley and seeds and stir to combine with a fork.
• Using a pastry blender (or your fingers) cut in the lard and butter until the mixture resembles coarse breadcrumbs.
• Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
• Roll out the dough on a lightly floured surface.
• Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
• I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
• Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
• Bake 10 minutes.
• Remove the paper and weights and return to oven.
• Bake an additional 5 minutes until the pastry is set and beige in color.
• Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust. (This is the part that I eat!).
• Remove to cooling rack until ready to fill.

SAVORY PUFF PASTRY QUICHE WITH CABBAGE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium heat. Add cabbage and cook for about 18 minutes. Stir in butter and season with salt. Continue cooking until cabbage is soft, about 2 minutes more.
• Roll puff pastry out on a lightly floured surface into a large square. Place into a springform pan, allowing the corners to hang over the sides.
• Beat egg and water together in a bowl and stir in Swiss cheese.
• Pour cooked cabbage into the pastry-lined pan and cover with egg mixture. Fold pastry corners over filling and punch together in the middle.
• Bake in the preheated oven until pastry is golden brown, about 25 minutes.

SAVORY PIE CRUST

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

QUICK N EASY QUICHE CRUST

Steps:

• Mix flour and salt with fork.
• Beat oil and water with whisk or fork to thicken.
• Pour into flour and mix with fork.
• Press into 9" pie crust.
• Fill with quiche mixture and bake at 400F until done.
• NOTES: I've never made this with canola oil.
• You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
• This recipe is not suitable for baked pie crust shells.
• It makes a nice, flaky crust that's suitable for everyday use.

BASIC SHORT-CRUST PASTRY

Steps:

• Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.
• Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.
• To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.
• Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

THE BEST PASTRY CRUST

Steps:

• Mix flour and salt together in a large bowl. Cut in butter using a pastry blender until the mixture resembles fine cornmeal. Pour in water slowly; knead dough into a firm ball.
• Pour in additional water as needed if dough is too dry or additional flour if too moist. Divide batter into equal halves. Roll out dough halves into rounds on a lightly floured work surface using a lightly floured rolling pin to desired thickness.
• Press one round into the bottom of a 9-inch pie pan. Use the other round as a top crust or for a separate bottom crust. Bake according to desired filling instructions.