quiche pastry

Ingrédients

• 250 g half bread flour half cake flour
• 10 g of corn flour
• 1 teaspoon of mustard powder
• 1 teaspoon of salt
• 130 g of butter
• one egg separated
• 45 to 60 ml iced water

Préparation

1. 1

   Grease a 27 cm fluted quiche dish Volume 1.5 L 3 1/2 cm deep

2. 2

   In a blender, fitted with a blade attachment add the butter and the egg yolk and blend until incorporated

3. 3

   Add the flour, cornflour, mustard and salt and blend until it resembles fine breadcrumbs

4. 4

   Now add the iced water 1 tablespoon at a time and blitz until dough comes together

5. 5

   Tip the dough into the buttered quiche dish

6. 6

   Press the dough up the side walls of the quiche dish and on the base of the dish ensuring an even level of dough

7. 7

   Dock the pastry with a fork (prick)

8. 8

   Cover with plastic wrap and refrigerate for an hour or until needed

9. 9

   Preheat the oven to 200°C

10. 10

    Line the pastry case with baking paper

11. 11

    Top the baking paper with baking beads

12. 12

    Blind bake the pastry case for 20 minutes. Remove baking beads and leave to cool

13. 13

    Brush with egg white once cool

14. 14

    You pastry case is now ready to fill with your desired filling.

15. 15

    This pastry freezes well too.