quiche pastry

short and crusty pastry perfection

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Grease a 27 cm fluted quiche dish Volume 1.5 L 3 1/2 cm deep
2. 2In a blender, fitted with a blade attachment add the butter and the egg yolk and blend until incorporated
3. 3Add the flour, cornflour, mustard and salt and blend until it resembles fine breadcrumbs
4. 4Now add the iced water 1 tablespoon at a time and blitz until dough comes together
5. 5Tip the dough into the buttered quiche dish
6. 6Press the dough up the side walls of the quiche dish and on the base of the dish ensuring an even level of dough
7. 7Dock the pastry with a fork (prick)
8. 8Cover with plastic wrap and refrigerate for an hour or until needed
9. 9Preheat the oven to 200°C
10. 10Line the pastry case with baking paper
11. 11Top the baking paper with baking beads
12. 12Blind bake the pastry case for 20 minutes. Remove baking beads and leave to cool
13. 13Brush with egg white once cool
14. 14You pastry case is now ready to fill with your desired filling.
15. 15This pastry freezes well too.