Viewing post #10951 by patrob
|BASIC QUICHE CRUST
1 1/2 c flour
1/2 tsp salt
2 TBSP Crisco shortening
6 TBSP chilled butter (not margarine)
5 TBSP ice water
Mix flour and salt in a bowl and blend in shortening and butter with a pastry cutter until crumbly. Add ice water a little at a time, mixing with a fork until well blended. Place dough in a gallon ziplock bag and gently press into a flat disk. Chill for 1 to 1 1/2 hrs to allow gluten to develop.
Roll dough on a floured board into circle large enough to fit a 10" x 2" deep quiche pan. Lift carefully into pan and trim and roll edge under. Flute the crust.
Put a layer of foil over crust and fill up with pie weights or dry beans (like pinto beans). Bake at 400 degrees for 15 min. Remove weights or beans and foil. Prick crust several times with fork. Return to oven and bake 10 min longer. The crust is now ready to be filled.
Source: adapted from The Peach Tree Tea Room Cookbook
*NOTE: If you use dry beans, store them for future pie crust baking as they will not cook properly for eating.
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