50g FibreFlour
25g Butter
Water to bind
This is enough pastry for one individual quiche or multiply by 4 for a large quiche. Some pastry fell off whilst it was in the freezer but might give an idea of size. For the filling I use 200g Double Cream, 4 eggs and 100g Cheese, then anything I wish to throw in it. This was Cheese, Bacon & Tomato.
Hi..was this fine fibre flour or just fibre flour you used?
I've used both but the one above was Fibreflour. I find the finer one doesn't hold together as well when it comes to pastry.
Hi, Did you blind-bake the crust, as for an ordinary quiche?
I tried this with ingredients as given in the recipe but found the dough a bit dry and difficult to roll out. I added half an egg and a little more flour and managed to get dough that I could roll out. I managed to form a good pie case in a small individual dish and blind baked it for 15 minutes. It seemed to bake quite well and I’m looking forward to completing the quiche tomorrow. I’m not sure what the small amount of egg will have done to the mixture but it looks fine so, so far so good. I am type 2 diabetic and am pleased to discover that fiberflour may enable me to once more enjoy pastry, batter and cake produce without harm to my blood glucose. Fingers crossed.
Sorry. I forgot to mention that I also added a few drops of water. I also put it in the freezer for a few minutes before rolling out. MaggieTopkis - Yes, I did blind bake it first.
I made this recipe today with Fibreflour. I found it very hard to roll out and ended up patching it all together with my fingers in a cheesecake tin. I thought it was going to be a complete disaster but it turned out really good and only a small amout is very filling. I made a full quiche (x4) for all the family and they all loved the pastry.