Cheesy Prosciutto and Goat Quiche Recipe P2
DIRECTIONS
Quiche Pastry
- Combine flour, salt and butter in a large bowl and mix using the tips of fingers until ingredients resemble coarse corn meal.
- Add ice water a little at a time until the dough just comes together.
- Remove the dough from the bowl, form into a disc, cover with plastic wrap and place in the fridge for 1 hour.
- Preheat oven to 375F.
- Lightly flour work surface, roll out dough and place in pan with a removable bottom. Allow dough to hang over edges.
- Trim edges slightly, still leaving an overhang of dough and poke the bottom of pastry with a fork.
- Place crust on the baking tray and cover bottom of pastry with tin foil. Fill with dried beans or pastry weights and bake for approximately 15 minutes.
- Remove tin foil and beans, place pastry back in oven until bottom is golden brown, approximately 10 minutes.
- Remove from oven, while the pastry is still hot brush a thin layer of quiche egg mixture over the bottom to seal.
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