Making your own shortcrust pastry can feel a little daunting at first, but let me assure you it is worth the extra effort. Crumbly butter crust that melts in your mouth is what makes a this quiche so pleasing.
Quiche is perfect for lunch or a light dinner with a nice green salad, It also is freezable if you don’t have family or friends (as we are still in quarantine) to share this with. Maybe making this for a neighbour or family to door drop as good gesture is also a lovely idea at this present time. Only if your part of the world allows.
You will need a food processor to make this pastry. There is a few easy to follow steps to making a shortcrust pastry, resting time in the fridge and rolling out and blind baking. With this extra time home at the moment it’s been an ideal time to enjoy the art and process of baking wouldn’t you agree?
Once the pastry has set in the fridge it will be easier to handle without the butter softening making the pastry break. You will then need to carefully mould the pastry into the tin, prick the pastry and blind bake, using baking paper and baking weights or rice so it doesn’t rise, puff and bubble.
Blind baking simply means pre baking the crust before filling with uncooked fillings. It is important to do this process or the crust won’t cook and pie/tart will be raw and soggy.
Once you have blind baked your pastry you can now fill it with your choice of filling. I have chosen to make a vegetarian quiche with spinach, leek and goat’s cheese. The flavours work really nice together but you can definitely use other cheeses like feta or ricotta if you prefer or leave out completely.
Word of warning the crust is quite fragile especially when just removed from the oven. As you can see from the above picture I rushed handling it as I’m always a little too eager and impatient when I cook and some of crust crumbled, though to be honest I like the rustic look makes it seem more homemade and authentic. Leave the quiche to cool slightly before slicing and serving. I enjoy it warm but you can also serve this cold.
Spinach, Leek and Goat's Cheese Quiche with Homemade Shortcrust
2 cups plain flour
1 tsp salt
150g cold unsalted butter, chopped
1 egg, lightly beaten
1 tbsp cold milk
1 tbsp olive oil
2 garlic cloves, crushed
1 leek, cleaned & roughly sliced
170g english spinach, chopped
4 eggs large
1/2 cup milk
1/2 cup pouring cream
1/2 tsp salt
3 tbsp plain flour
1 cup parmesan cheese, grated
75g goats cheese
- To make pastry: Place flour, salt and butter in a food processor and process until resembles fine breadcrumbs.
- Add the egg, milk and process until a dough consistency forms.
- Roll out dough in between two sheets of baking paper to approx 4mm think. Place in the fridge for 15mins.
- Preheat the oven to 200’C. Lay the pastry over a tart form tin with removable pop out base. Gently push into the form trimming the edges. Place in the fridge for a further 30 minutes.
- Prick the pastry all over with a fork line with baking paper and place baking weights or uncooked rice in the middle to weigh it down. Bake for 15 minutes then remove the paper and bake for a further 10-15 minutes until golden.
- Meanwhile make the filling. Heat a frypan with the olive oil on medium heat and cook garlic and leeks for 1 minute add spinach cook until soft. Once cooked remove from heat and set a side.
- In a large bowl whisk the eggs, milk and cream together. Add the flour, salt and pepper, and parmesan cheese, mix well to combine.
- Once the pastry shell is cooked, remove and lower heat of oven to 180’C. Make sure you have the tart tin placed on a baking tray for easy movement.
- Spread the cooked spinach and leeks in the pastry shell evenly on the base, carefully pour the egg mixture on top. Crumble the goats cheese into large pieces and evenly place in the mix.
- Carefully place the quiche in the oven and bake for 50-55mins or until golden and set. Rest for 10 minutes before removing from tin and serving.