There are plenty of reasons to quiche the cook
-- and this crust is yet another one. Prepared with poppy seeds, garlic
powder and other herbs, customize it to your tastes. No matter how you
slice it, this is a perfectly prepared foundation for any quiche.
Ingredients
6 1/2 oz. plain flour 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. parsley (or herbs of your choice) 1/2 tsp. sesame seeds 1/4 tsp. poppy seeds 2 oz. lard 2 oz. butter, cut into cubes 2-3 tbsp. cold water
Methods/steps
Preheat oven to 400 degrees. Sift the
flour, salt and garlic powder into a mixing bowl. Add the parsley and
seeds and stir to combine with a fork. Using a pastry blender cut in the
lard and butter until the mixture resembles coarse breadcrumbs.
Sprinkle in the water, 1 tbsp. at a time, tossing lightly with your
fingertips or a fork until the dough forms a ball. Roll out the dough on
a lightly floured surface. Place it carefully into a 10-inch quiche
dish or loose-bottomed tart pan, easing the pastry in and being careful
to to stretch it. I prefer to leave the excess dough and not trim it
until after it's baked to allow for any shrinkage, but that is up to
you. Line the pastry case with greaseproof paper and weigh it down with
pastry weights or dried beans. Bake 10 minutes. Remove the paper and
weights and return to oven. Bake an additional 5 minutes until the
pastry is set and beige in color. Use the flat side of a palette knife
to press down on the edge of the tart pan to remove the excess crust.
(This is the part that I eat!). Remove to cooling rack until ready to
fill.
Comments
Post a Comment