Easy quiche pastry
This recipe makes 2 quiches
2/3 cup milk
125g butter
2 cups self raising flour (or plain flour with 2 teaspoons baking soda)
Heat the milk and butter together until the butter is melted. Stir in the flour. Divide dough in half. Press the pastry into 2 quiche or pie dishes with your fingers so that it is fairly even throughout.
For each quiche filling, you need about 4 eggs, 1/2 cup milk, some cheese, salt, pepper, and whatever else you like. Try: artichoke, spinach, mushrooms, bacon, leek, capsicum, (salmon & dill), onion in whatever combination takes your fancy. Whatever you'd like in an omlette should work.
Bake at 180oC (350oF) for 20-30 min (until egg is firm).
2/3 cup milk
125g butter
2 cups self raising flour (or plain flour with 2 teaspoons baking soda)
Heat the milk and butter together until the butter is melted. Stir in the flour. Divide dough in half. Press the pastry into 2 quiche or pie dishes with your fingers so that it is fairly even throughout.
For each quiche filling, you need about 4 eggs, 1/2 cup milk, some cheese, salt, pepper, and whatever else you like. Try: artichoke, spinach, mushrooms, bacon, leek, capsicum, (salmon & dill), onion in whatever combination takes your fancy. Whatever you'd like in an omlette should work.
Bake at 180oC (350oF) for 20-30 min (until egg is firm).
posted by Dan & Alex on Tour | 5:59 PM
13 Comments:
Wow...super easy and great recipe. My 4 and 2 year old daughters loved it. In fact little Rachel (2) said "delicious" for the first time she ever used that word!
Thanks
Mike
OMG, so simple and the pastry was simple and easy to handle, I'm watching the quiche as its baking in the ovan, can't wait to taste it. Many thanks for posting a simple and easy recipe.
Mrs H
Fantastic Thankyou
I used Kamut four in the base and its really good. Such a great recipe! YUMMY
JANE
it was great.i made them into minis and it was delicous
Just stumbled across your recipe and must say was super easy to make and tasted great! Although I think mine was a little thick and turned out a bit cakey, would be great for a dessert pastry too!
Thanks heaps for posting this recipe! It has cut my
kitchen time in half and given me extra times for the
more important things in life... :)
Thanks heaps for this super easy recipe :)
Thank you it was super easy to make,my family enjoy every bit of it. Beauitful!!!!!
Made in minutes, baked to perfection and taste 10/10.
Thank you so much, delighted with your recipe.
At last - easiest and tasty pastry recipe. One question though - why do you recommend self-raising flour for it? thank you
Hi Anya,
I'm not sure if you're asking why use a rising agent, or why use self-raining instead of plain plus baking powder, for example. In response to the second one, either is fine - I am Australian and SR flour is used very commonly here, whereas in the US, for example, it's not. In response to the first one: it gives it a lovely crumbly, not too cakey texture.
Alex
hey but what size of quiche is it?I would like to make 9-18 inch base
1 do we need sugar in pastry for a savoury quiche? But most importantly do you simply try to press the dough into a dish or roll it out to the size of the dish first?
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