John Myers
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Quiche Dough / Pie Shortcrust Pastry
The perfect quiche dough / pie shortcrust pastry recipe with a picture and simple step-by-step instructions.
Quiche base dough:
- 170 g Flour or rye flour
- 80 g Soft butter
- 1 tsp Baking powder or yeast
- 1 piece Egg
- 1 tbsp Milk or water
- 1 tbsp Cooking oil
- 40 g Grated cheese
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Nutmeg
Quiche base dough:
- Measure the ingredients and make a hollow in the flour in a bowl, add the egg and gradually stir in the other ingredients, mix the dough with your hand or a kitchen mixer with a dough hook and knead. Press together a lump of dough and cover and leave in a cool place for approx. 1 hour. Then roll it out flatly in a flat tart or cake base pan brushed with oil and form a 2 cm edge.
Filling:
- The dough is slightly salty and intended for cheese, vegetable, meat and sour cream-egg fillings and is crumbly and somewhat crispy, firm and hard when it is baked.
to bake:
- Bake in the electric oven at 180 ° C for approx. 45 minutes with a filling (see KB).
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