The quiche turned out quite well, better than the exam results anyway…
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Here’s the recipe:
If you are pressed for time you should be able to prepare this in 30 minutes and allow another 30 minutes of baking time.
If you’re not in hurry and doing this with a glass of wine in the hand, trying to pass the time like I did then you can work on 45 minutes preparation time.
Short Crust Pastry
250 ml cake flour
2 ml baking powder
1 ml salt
80 g butter (not ice cold – so take it out of the fridge before you start)
1 egg
A few drops of water if necessary
- - Mix the flour, baking powder and salt in a bowl
- - Cut the butter into small cubes and add it to the mixture. Rub the butter into the dry ingredients.
Basically, get your hands in there and grab a piece of butter in each hand and rub it into the flour until you don’t feel the lump of butter between your fingers anymore.
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| Rubbing the butter into the flour mixture |
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| krummelpap texture |
Keep doing this until you can’t feel any more lumps in the mixture. It should look like krummelpap now.
- - Beat the egg and cut into the flour mixture until the dough holds together.
You have to be gentle with short crust pastry (remember it’s the lady dough… there’s no kneading going on here!) So with a fork you start mixing the egg into the flour mixture. It IS going to look like it needs more liquid – don’t do it! Just keep cutting the mixture with a fork.
If you are by now convinced that it needs more liquid, add just a few drops of water, and get back in there with your fork.
It will start to look and feel like dough and when you’re able to make a ball of the dough with your hands then it is ready.
- - Let the dough rest while you start to prepare your filling. You can pre-heat the oven to 180°C so long.
Filling
200 ml cream or milk or a combination of the two
2 eggs
Anything you want to put in your quiche
- - Beat the eggs and add it to the milk/cream.
- - The rest of the filling is up to you. Whatever you have around.
Just avoid cheddar cheese as it can make the quiche a bit oily.
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| Filling ingredients |
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- - Try to add some colourful ingredients as well, like cherry tomatoes or asparagus.
- - Season the milk & egg mixture according to the ingredients you decided on. (salt & pepper / Italian herb mix / chili flakes / anything else)
Baking
- - Roll out the pastry with a lightly floured rolling pin (koekroller) on a floured surface until it is about 5mm thick.
- - Carefully place it in your quiche tin making sure the pastry is sealed everywhere so that the filling can’t run out before it sets.
I used Spray & Cook on the quiche tin before lining it with the pastry – but it is not necessary.
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| Line the quiche tin and make sure the pastry is sealed everywhere |
- - Remove all the excess pastry with a knife but make sure that the pastry sticks to the top of the tin all around.
- - You now need to blind bake the pastry for about 15min.
This means you cover the pastry with something that carries a bit of weight to prevent it from rising too much but allowing the inside of the quiche to be half-baked before you add the filling.
I used a sheet of baking paper which I placed over the pastry and then a layer of SAMP. You can use beans or something similar just don’t use popcorn!
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| Blind baking |
- - Take the quiche pan out of the oven and remove the baking paper.
- - Place your ingredients in the pastry and cover with the egg & milk mixture.
- - Bake it until the filling sets. I turned the grill on for the last couple of minutes to get a golden brown finish.
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And there you have it!