Savory Quiche Crust
There are plenty of reasons to quiche the cook — and this crust is yet another one. Prepared with poppy seeds, garlic powder and other herbs, customize it to your tastes. No matter how you slice it, this is a perfectly prepared foundation for any quiche.
Ingredients
- 6 1/2 ounce(s) plain flour
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) parsley (or herbs of your choice)
- 1/2 teaspoon(s) sesame seeds
- 1/4 teaspoon(s) poppy seeds
- 2 ounce(s) lard
- 2 ounce(s) butter, cut into cubes
- 2 1/2 tablespoon(s) cold water
Instructions
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Preheat oven to 400 degrees.
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Sift the flour, salt and garlic powder into a mixing bowl.
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Add the parsley and seeds and stir to combine with a fork.
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Using a pastry blender cut in the lard and butter until the mixture resembles coarse breadcrumbs.
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Sprinkle in the water, 1 tbsp at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
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Roll out the dough on a lightly floured surface.
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Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
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I prefer to leave the excess dough and not trim it until after it’s baked to allow for any shrinkage, but that is up to you.
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Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
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Bake 10 minutes.
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Remove the paper and weights and return to oven.
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Bake an additional 5 minutes until the pastry is set and beige in color.
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Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust.
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(This is the part that I eat!).
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Remove to cooling rack until ready to fill.
Nutrition
Calories: 3501.58kcalCarbohydrates: 626.5gProtein: 87.1gFat: 65.7gSaturated Fat: 25.89gCholesterol: 85.38mgSodium: 1363.85mgFiber: 24.82gSugar: 2.31g
Tried this recipe?Let us know how it was!