Click on the image, above to submit to Pinterest.
Classic Quiche Pastry
Classic Quiche Pastry is a traditional French recipe for the classic pastry used as a base for Quiche Lorraine. The full recipe is presented here and I hope you enjoy this classic French version of Classic Quiche Pastry.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Additional Time:
(+20 minutes chilling)
Serves:
6
Rating: 
Tags : Baking RecipesFrench Recipes
This is the classic pastry used for quiches, but it can also be used for any savoury baked dish that needs a pastry shell.
Ingredients:
150g plain flour
90g butter, straight from the fridge
yolk of 1 large egg
water
Method:
Make the pastry by placing the flour in a large bowl then cut the butter into small cubes and add to the flour along with the salt. Using your fingers rub the butter into the flour. Continue rubbing until the mixture resembles coarse breadcrumbs. Add the egg yolk and bring the crumbs together to form a ball of dough (add a little water if the dough is too dry).
Take out your tart tin (always use a metal one as this ensures the pastry crisps up), a 25cm tin is ideal. Flour your work surface, place the pastry on it and roll out so that it will cover both the base and sides of your tart tin. Lift the pastry into the tin and smooth out the base before pressing the pastry into the crenellations on the side.
Prick the pastry with a fork then chill in the fridge for 20 minutes. At the end of this time take the pie shell out, layer with greaseproof paper and add baking beans. Place in the centre of an oven pre-heated to 190°C and bake until the pastry is just dry and pale golden in colour.
