Quiche Crust / Shortcrust Pastry For Pies
Prep
15m
Cook
35m
Total
50m
Steps
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Nutrition Facts
Per serving250 calories
Calories from
- Protein 5%
- Carbs 40%
- Fat 55%
-
Fat High 14 g 21%
-
Saturated Fat High 9 g 45%
-
Carbohydrates 23 g 7%
-
Fiber Low 1 g 4%
-
Sugar Low 0 g 0%
-
Protein 3 g 6%
-
Cholesterol 37 mg 12%
-
Sodium 150 mg 6%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Optional extra refrigeration – The key characteristic of shortcrust pastry is that it’s flaky and tender. In order to achieve this, the dough needs to have little bits of cold butter in it when it goes in the oven. If the butter is melted, then the pastry won’t be as flaky (but still very tasty!).
So if it’s warm where you are, and it takes you longer than 5 – 7 minutes to roll out the dough, press into tin and get it into the fridge, refrigerate the dough for 15 minutes or so before baking.
2. If using store bought frozen shortcrust pastry, you will need 2 sheets (standard Australian square sheets). Thaw then line the 2 sheets together so they are overlapping slightly and press down firmly to seal. Then press into the pan and start from step 10.
3. Weights stops base from puffing up and helps reduce pastry shrinkage
4. Different measures in different countries – The measures in this recipe work with both US and metric (rest of world!) measures.
5. General – this recipe does not have egg in it (some recipes do), which makes it crisper, more flaky and more buttery, yet soft enough to cut through with a fork with barely any effort. Egg is a binder and it makes the dough tougher.
6. FILLING: If you want to make your own filling, use this as a guide:
Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the cream, eggs, salt and cheese in the Quiche Lorraine recipe, then your add ins of choice Deeper quiche tart tin(about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the cream, eggs, salt and cheese theSalmon Quicherecipe.
So if it’s warm where you are, and it takes you longer than 5 – 7 minutes to roll out the dough, press into tin and get it into the fridge, refrigerate the dough for 15 minutes or so before baking.
2. If using store bought frozen shortcrust pastry, you will need 2 sheets (standard Australian square sheets). Thaw then line the 2 sheets together so they are overlapping slightly and press down firmly to seal. Then press into the pan and start from step 10.
3. Weights stops base from puffing up and helps reduce pastry shrinkage
4. Different measures in different countries – The measures in this recipe work with both US and metric (rest of world!) measures.
5. General – this recipe does not have egg in it (some recipes do), which makes it crisper, more flaky and more buttery, yet soft enough to cut through with a fork with barely any effort. Egg is a binder and it makes the dough tougher.
6. FILLING: If you want to make your own filling, use this as a guide:
Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the cream, eggs, salt and cheese in the Quiche Lorraine recipe, then your add ins of choice Deeper quiche tart tin(about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the cream, eggs, salt and cheese theSalmon Quicherecipe.
Imported & edited by @jact
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