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Annette James
Mar 31, 2020
In Recipes
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. Recipe: 100g Fiberflour 100g UF Fiberflour 100g butter 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.
Pastry - cheese quiche content media

Annette James

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