Im looking for a recipie for a quiche pastry please?
I want to make a quiche for tea tonight, i have some quiche recipies but not for the base/pie crust. Does anyone have any please, a basic one if possible. thanks.
Answers:
Quiche pastry
1 1/2 c All-Purpose Flour
1/4 ts Salt
6 tb Cold Butter; cut into small
-pieces
2 tb Vegetable Shortening; cut
-into small pieces
4 1/2 tb Ice Water
Place the flour, salt, butter and shortening in a large bowl. Rub the
flour and fat together until the fat is broken into pieces the size
of oatmeal flakes. Don't over-blend. Using a pastry knife, add the
ice water, a little at a time, mixing until it just starts to hold
together. Press the dough into a roughly shaped ball. Knead it
briefly into a fairly smooth ball, then sprinkle lightly with flour
and wrap in a sheet of waxed paper. Chill 1-2 hours in the
refrigerator. When ready to roll, sprinkle work surface and rolling
pin with flour and roll the pastry out into a circle 1/8" to 1/4"
thick.
Butter a 9" pie tin. Place the crust in the pan and press gently to
line the inside. Crimp edges. To partially bake the shell, line the
pastry with buttered, lightweight foil. Fill the center with dry
beans or rice. Bake in the middle level of a preheated 400øF for
about 8-9 minutes or until the pastry seems set. Remove foil and
beans, prick bottom of the pastry with a fork, and return to oven for
2-3 minutes.
QUICHE PASTRY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pies
Kooknet
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------.
1 1/2 c All-Purpose Flour
1/4 ts Salt
6 tb Cold Butter -- cut into small
-pieces
2 tb Vegetable Shortening -- cut
-into small pieces
4 1/2 tb Ice Water
Place the flour, salt, butter and shortening in a
large bowl. Rub the flour and fat together until the
fat is broken into pieces the size of oatmeal flakes.
Don't over-blend. Using a pastry knife, add the ice
water, a little at a time, mixing until it just starts
to hold together. Press the dough into a roughly
shaped ball. Knead it briefly into a fairly smooth
ball, then sprinkle lightly with flour and wrap in a
sheet of waxed paper. Chill 1-2 hours in the
refrigerator. When ready to roll, sprinkle work
surface and rolling pin with flour and roll the pastry
out into a circle 1/8" to 1/4" thick.
Butter a 9" pie tin. Place the crust in the pan and
press gently to line the inside. Crimp edges. To
partially bake the shell, line the pastry with
buttered, lightweight foil. Fill the center with dry
beans or rice. Bake in the middle level of a preheated
400øF for about 8-9 minutes or until the pastry seems
set. Remove foil and beans, prick bottom of the pastry
with a fork, and return to oven for 2-3 minutes
This one's always a hit.
-Mix 1 1/4 cups flour with 2 tsp salt.
-With two knives or a pastry blender cut in 1/3 cup crisco (preferably butter flavored).
-Sprinkle on 4-6 tablespoons of cold water and gently blend. If it isn't all blended, knead softly until you get the right consistency.
-Roll it out, put it in the pan, and crimp edges as desired.
-When you heat up the oven for the quiche, put in the pastry shell by itself for about 15 minutes before pouring the filling in and cooking.
butter and shortening (lard)
self raising flour
water
pinch of salt
the basic rule for making short crust pastry is half fat to flour, so it depends on how much pastry u want to make.
for example if u use 4oz of flour u should have 1oz butter and 1oz shortening,(but u can use 2oz butter if u dont like shortening)
sift flour and salt rub in butter with ur finger tips till it looks like bread crumbs then mix just enough water it bring the mix toghther to form a dough.
mix flour, butter one egg make onto a doe and roll it flat and round.put some left over and fold pastie shape and bung it in the oven for 20 min on gas level 5.
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------.
1 1/2 c All-Purpose Flour
1/4 ts Salt
6 tb Cold Butter -- cut into small
-pieces
2 tb Vegetable Shortening -- cut
-into small pieces
4 1/2 tb Ice Water
Place the flour, salt, butter and shortening in a
large bowl. Rub the flour and fat together until the
fat is broken into pieces the size of oatmeal flakes.
Don't over-blend. Using a pastry knife, add the ice
water, a little at a time, mixing until it just starts
to hold together. Press the dough into a roughly
shaped ball. Knead it briefly into a fairly smooth
ball, then sprinkle lightly with flour and wrap in a
sheet of waxed paper. Chill 1-2 hours in the
refrigerator. When ready to roll, sprinkle work
surface and rolling pin with flour and roll the pastry
out into a circle 1/8" to 1/4" thick.
Butter a 9" pie tin. Place the crust in the pan and
press gently to line the inside. Crimp edges. To
partially bake the shell, line the pastry with
buttered, lightweight foil. Fill the center with dry
beans or rice. Bake in the middle level of a preheated
400øF for about 8-9 minutes or until the pastry seems
set. Remove foil and beans, prick bottom of the pastry
with a fork, and return to oven for 2-3 minutes.
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Answers:
Quiche pastry
1 1/2 c All-Purpose Flour
1/4 ts Salt
6 tb Cold Butter; cut into small
-pieces
2 tb Vegetable Shortening; cut
-into small pieces
4 1/2 tb Ice Water
Place the flour, salt, butter and shortening in a large bowl. Rub the
flour and fat together until the fat is broken into pieces the size
of oatmeal flakes. Don't over-blend. Using a pastry knife, add the
ice water, a little at a time, mixing until it just starts to hold
together. Press the dough into a roughly shaped ball. Knead it
briefly into a fairly smooth ball, then sprinkle lightly with flour
and wrap in a sheet of waxed paper. Chill 1-2 hours in the
refrigerator. When ready to roll, sprinkle work surface and rolling
pin with flour and roll the pastry out into a circle 1/8" to 1/4"
thick.
Butter a 9" pie tin. Place the crust in the pan and press gently to
line the inside. Crimp edges. To partially bake the shell, line the
pastry with buttered, lightweight foil. Fill the center with dry
beans or rice. Bake in the middle level of a preheated 400øF for
about 8-9 minutes or until the pastry seems set. Remove foil and
beans, prick bottom of the pastry with a fork, and return to oven for
2-3 minutes.
QUICHE PASTRY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Pies
Kooknet
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------.
1 1/2 c All-Purpose Flour
1/4 ts Salt
6 tb Cold Butter -- cut into small
-pieces
2 tb Vegetable Shortening -- cut
-into small pieces
4 1/2 tb Ice Water
Place the flour, salt, butter and shortening in a
large bowl. Rub the flour and fat together until the
fat is broken into pieces the size of oatmeal flakes.
Don't over-blend. Using a pastry knife, add the ice
water, a little at a time, mixing until it just starts
to hold together. Press the dough into a roughly
shaped ball. Knead it briefly into a fairly smooth
ball, then sprinkle lightly with flour and wrap in a
sheet of waxed paper. Chill 1-2 hours in the
refrigerator. When ready to roll, sprinkle work
surface and rolling pin with flour and roll the pastry
out into a circle 1/8" to 1/4" thick.
Butter a 9" pie tin. Place the crust in the pan and
press gently to line the inside. Crimp edges. To
partially bake the shell, line the pastry with
buttered, lightweight foil. Fill the center with dry
beans or rice. Bake in the middle level of a preheated
400øF for about 8-9 minutes or until the pastry seems
set. Remove foil and beans, prick bottom of the pastry
with a fork, and return to oven for 2-3 minutes
This one's always a hit.
-Mix 1 1/4 cups flour with 2 tsp salt.
-With two knives or a pastry blender cut in 1/3 cup crisco (preferably butter flavored).
-Sprinkle on 4-6 tablespoons of cold water and gently blend. If it isn't all blended, knead softly until you get the right consistency.
-Roll it out, put it in the pan, and crimp edges as desired.
-When you heat up the oven for the quiche, put in the pastry shell by itself for about 15 minutes before pouring the filling in and cooking.
butter and shortening (lard)
self raising flour
water
pinch of salt
the basic rule for making short crust pastry is half fat to flour, so it depends on how much pastry u want to make.
for example if u use 4oz of flour u should have 1oz butter and 1oz shortening,(but u can use 2oz butter if u dont like shortening)
sift flour and salt rub in butter with ur finger tips till it looks like bread crumbs then mix just enough water it bring the mix toghther to form a dough.
mix flour, butter one egg make onto a doe and roll it flat and round.put some left over and fold pastie shape and bung it in the oven for 20 min on gas level 5.
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------.
1 1/2 c All-Purpose Flour
1/4 ts Salt
6 tb Cold Butter -- cut into small
-pieces
2 tb Vegetable Shortening -- cut
-into small pieces
4 1/2 tb Ice Water
Place the flour, salt, butter and shortening in a
large bowl. Rub the flour and fat together until the
fat is broken into pieces the size of oatmeal flakes.
Don't over-blend. Using a pastry knife, add the ice
water, a little at a time, mixing until it just starts
to hold together. Press the dough into a roughly
shaped ball. Knead it briefly into a fairly smooth
ball, then sprinkle lightly with flour and wrap in a
sheet of waxed paper. Chill 1-2 hours in the
refrigerator. When ready to roll, sprinkle work
surface and rolling pin with flour and roll the pastry
out into a circle 1/8" to 1/4" thick.
Butter a 9" pie tin. Place the crust in the pan and
press gently to line the inside. Crimp edges. To
partially bake the shell, line the pastry with
buttered, lightweight foil. Fill the center with dry
beans or rice. Bake in the middle level of a preheated
400øF for about 8-9 minutes or until the pastry seems
set. Remove foil and beans, prick bottom of the pastry
with a fork, and return to oven for 2-3 minutes.
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