This is a simple recipe for making pasty for quiche. The quiche filling can vary considerably with different fillings. The pastry remains fairly consistent, so I have included it as a separate recipe to be referenced to from other recipes.
The pastry could be used for other things too. It doesn’t have to be used for quiche as it would suit many savoury dishes needing a pastry base.
Quiche Pastry
A basic recipe for making the pastry base for a quiche
Servings: 4 people
Ingredients
- 120 g butter cold, roughly chopped
- 220 g plain flour (1.5 cups)
- 1 egg
- 1 tbsp cold water (20ml)
Instructions
- Place butter and flour in a mixing bowl and combine until mixture resembles fine breadcrumbs
- Add egg yolk and water. Keep the egg white for brushing the quiche with later
- Shape into a disc, cover with plastic wrap or freezer bag and refrigerate for 30 minutes
Roll and Line
- Put the pastry between two sheets of baking paper and roll pastry out
- Line the baking dish with the pastry, trimming any left overhanging the sides
- Ensure any joins (if the dish is not lined in one piece) is sealed together to ensure the filling cannot leak through
