QUICHE WITH SHORTCRUST PASTRY RECIPES
SHORTCRUST PASTRY RECIPES - BBC GOOD FOOD
Versatile shortcrust makes terrific tarts, pies and party nibbles. It's also one of the easiest pastries to make yourself from scratch.
Provided by Good Food team
Number Of Ingredients 1
QUICHE RECIPES WITH SHORTCRUST PASTRY | JUS-ROL
Try this classic Quiche Lorraine recipe – made with Jus-Rol™ Shortcrust Pastry. Served warm or cold, it’s perfect for a light lunch or supper with a crisp green side salad.
Categories Autumn Christmas and New Years Mains Snacks Valentine's Day Winter
Total Time 100 minutes
Number Of Ingredients 6
Steps:
- Preheat the oven to 200°C (180°C fan oven) Gas Mark 6. Place a baking sheet in the oven to heat up.
- Roll the pastry out thinly on a lightly floured surface. Use to line a 23cm loose-bottomed fluted flan tin (at least 3cm deep). Prick the base all over with a fork and chill in the fridge for 30 minutes.
- Line the pastry case with a sheet of crumpled baking paper and fill with ceramic baking beans. Place on the hot baking sheet and bake for 15 minutes. Remove the lining paper and beans and bake for a further 5-10 minutes until the pastry is pale golden. Reduce the oven temperature to 190°C (170°C fan oven) Gas Mark 5.
- Cook the bacon pieces in a non-stick frying pan for 5-6 minutes, stirring occasionally, until cooked through. Drain on kitchen paper. Beat the eggs, crème fraiche and cheese together in a large jug. Season with salt and freshly ground black pepper to taste.
- Spread the bacon pieces evenly in the pastry case. Gently pour over the egg mixture. Bake for 20-25 minutes until the filling is just set and golden. Serve warm or cold.
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Total Time 40 minutes
Category Pie Crusts
Calories 193.6 calories per serving
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Total Time 40 minutes
Category Pie Crusts
Calories 193.6 calories per serving
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This quantity of pastry is sufficient for the base and top of a 18cm/7” pie, a quiche such as our Caramelized Onion Tart, or many small tarts. Gather up any unused pastry dough and trimmings, then wrap and freeze them for use at a later date.
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- Pre-heat the oven. Rub a little butter around the inside of your dish or tin. Put the flour into a mixing bowl. Chop the butter into small cubes and add them to the bowl. Using a pastry blender or fork, mash the butter cubes into the flour until it resembles breadcrumbs. Stir in enough of the water to bring the pastry together into a soft dough. Cover the dough and leave it to stand for 15 minutes. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press the pastry into the baking dish using your fingers. Cut away any pastry that hangs over the edge of your dish. Continue as per your recipe.
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BASIC SHORT-CRUST PASTRY RECIPE - NYT COOKING
Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 1268 per serving
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Reviews 5
Total Time 10 minutes
Calories 1268 per serving
- 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.
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Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
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Total Time 10 minutes
Calories 1268 per serving
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Named after the Lorraine region of north-east France, this classic quiche is delicious served with a green salad and tangy relish. It tastes great cold, too.
From foodnetwork.com
Total Time 2 hours 10 minutes
Category main-dish
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Total Time 2 hours 10 minutes
Category main-dish
- Makes 1 crust (about 14 ounces).
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Calories 89.7 per serving
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