How to make
The Quiche Crust (Pate Brisee) is a butter pastry dough, which is used as the base of the quiche. Apart from quiche, it is also used for tarts and tartlets.
In it, instead of water, an egg can be added and the leavening agent can be removed. When a little baking powder is used in the quiche dough, it is not to make it rise, but to make it softer and to melt in your mouth.
In this recipe, I offer you a simpler version of quiche dough , which does not contain egg. The quantity of the products is for a mold with a diameter of 10″ (26 cm), but it also depends on how thick you want to make the base, as well as the amount of stuffing you choose.
The technology of preparation is simple and the main rule is that the butter and the liquid or the egg are cold.
The butter is cut into pieces and added to the flour (in this case mixed with a little baking powder, salt and sugar). Rub it with your fingers, until crumbs start to form and finally pour the water and knead a smooth dough.
Do not knead for long, but only as long as necessary to combine the ingredients well.
Leave it in the refrigerator for 15-20 minutes, wrapped in cling film and then roll it out onto a lightly floured worktop into a thin crust with a diameter larger than the diameter of the baking mold.
Cover the quiche mold with the base, so that it sticks well to the walls and bottom of the mold and that's where the stuffing mixture will be poured.
Put the mold with the butter pastry dough back in the fridge for 15-20 minutes and preheat the oven to 360°F (180°C).
Holes are made in the base and walls with a fork and place it in the already heated oven.
Bake it for 15-16 minutes, then pour the stuffing and bake for the same amount of time at the same temperature.
Use Pate Brisee to make quiches with a variety of stuffings or for savory tarts and small tartlets. With the addition of more sugar and flavors in the dough, it is also suitable for pastries, tarts and tartlets.
