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    jolunahdy
    Apr 26, 2019
    Edited: Sep 23, 2019

    Pastry for Quiche

    in Recipes

    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.


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    jolunahdy
    Sep 22, 2019

    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.

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    L
    Lucia Downey
    Oct 08, 2019
    Replying to

    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.

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    jimlyle44
    Sep 21, 2019

    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.