This only requires one step.
One compound step:
- Using this recipe for the pastry, make a thick concoction of finely sliced mushrooms, a beaten egg, grated cheddar and some milk.
Easy as pie.
Recently, I’ve been having this urge to learn to make pastry, so what better kind to start with than shortcrust pastry. Being a huge fan of the savoury, making a quiche therefore, was the desired result. The learning adventure called for a small bunch of research before embarking onward the unknown trail of crumbly crispy wonderment.
These were the proportions I used:
- 125g sifted plain flour
- 1 pinch salt
- 55g salted butter, cubed
- 2-3 tbsp cold water
- In a mixing bowl, put in the flour and salt, then add the cubes of butter.
- With your fingertips, integrate the butter into the flour-salt mixture by gently pressing the lumps in, pinching and lifting as you go along. Do this until you have a coarse sand-like mixture. Don’t take too long or everything’ll get greasy.
- Add 2 tbsp of the cold water first and combine the flour by pressing the mixture together. Note: You want to be pressing and not kneading. If necessary, add the third tbsp of water in small amount until the dough has combined nicely. (It should not be a sticky lump.)
- Wrap in clingfilm and chill in the fridge for at least 15 minutes before using.
- TIP! When ready to use, roll the dough out between two sheets of clingfilm. This makes the job easier and less messy.
- Line the oiled pie dish and blind-bake it till almost done before putting in the filling for more baking.
This time, I made a spinach and feta quiche. It tasted much better after it had time to set, but I was too greedy to wait.