I'm very happy with my first attempt at pastry. Here's a picture of the individual cheese and herb quiche I made. The pastry was very tasty and very easy to work with. It didn't shrink at all during blind baking. I used half Fiberflour and half UF Fiberflour but will try with UF only next time for comparison.
100g UF Fiberflour
2 tbsp grated parmesan
1 medium egg plus about 1 tbsp water as needed
Salt & white pepper
Pulse dry ingredients and butter in a food processor until it is in crumbs.
Add the egg and pulse again and then add a little water as required until it forms a ball of dough.
I divided the dough into 8 equal portions. Each portion gave enough dough for one small individual quiche.
Roll out the dough between 2 sheets of greaseproof paper to the shape of your tin.
I blind baked the pastry for 10 minutes at 150 degrees.
I filled my quiches with a seasoned egg and double cream mix with grated cheese and chopped herbs then baked at 150 degrees until just set.
I've frozen balls of pastry for later.
Bacon, onion and asparagus. Same egg and creme fraiche custard as you. Really anything to hand that needs to be used up go into mine.
They look great. What's the filling?
I agree the pastry works really well and so easy when using the food processor