Cheese Shortcrust Pastry Recipe for Savoury Quiche

5 from 1 vote

Cheese Shortcrust Pastry Recipe for Savoury Quiche

Are you ready for the perfect quiche crust? This cheese shortcrust pastry recipe is golden, and rich in flavour, with added grated parmesan that takes a classic 3 ingredients pie crust basic recipe to another level.

I'll also show some baking tips and tricks to prevent soggy pastry if you want to impress guests at a dinner party.

Note: this recipe makes 450g (1lb) of pastry. You will need 300g for a 24cm (9-10") quiche dish.

Prep Time5

Total Time5

Course: dinner

Cuisine: british

Keyword: cheese, pastry, pie, shortcrust pastry

Servings: people

Calories: 233kcal

Author: Vikkie Lee

Equipment

Ingredients

230 g plain flour
Pinch salt
100 g butter cold, diced
80 g parmesan finely grated
3 tablespoon water cold

Metric - US Customary

Instructions

In a large bowl or stand mixer, add the flour, butter, cheese, and salt.
Then stir with a wooden smooth.
Then rub together with your fingertips until it resembles fine breadcrumbs.
Kitchenaid method: mix on speed 2 for a minute or two until you get crumbs.
Next, stir in the cold water with a cutlery knife to bind.
Then squeeze until it comes together with your hands to form a dough ball.
If you find it is a bit too powdery to work with, add only a little bit of water at a time, or an egg yolk.
Wrap in clingfilm or a plastic food bag and refrigerate for a minimum of 3 hours.
Then line your pie dish with your pastry by pressing it down, in the corners, and all around the sides.
If the pastry has holes, simply press another piece of dough to cover it up. Then trim the overhanging pastry with a knife.
Then press the sides of the pastry again so that it slightly protrudes above the edge of the tart tin to allow for shrinkage.
Prick several vent holes in the bottom to allow air bubbles to escape while baking.
Then place in the fridge or freezer for 20-30 minutes to firm up again.
Use this resting period to preheat your oven to 180c fan, 200c conventional, gas mark 6, or 400F.
Place a large enough baking sheet in the oven big enough for the quiche dish.
Remove from the freezer and place scrunched-up baking paper or tin foil on top.
Fill with some baking beans or rice to press the base down.
Place the quiche on the baking tray and bake in the oven for 15 minutes until the edges of the crust are golden.
Then remove the paper and beans and bake for 7-10 minutes more to bake the base.
Then fill and bake following one of your favourite recipes.

Video

Notes

To reduce the risk of a soggy bottom, bake the quiche dish on a baking sheet in the oven for extra heat

When rolling out pastry, make sure you have a clean and clutter-free work surface to allow lots of elbow room

To prevent leftover pastry from going to waste, freeze or consider making a rustic pie by adding scraps on top of the pastry

For blind baking, prick the base of the quiche before baking to allow air to escape, otherwise, the base will rise in the oven. You may want to prick again after removing the baking beans if the pin holes look small

If you find your pastry has a crumbly texture and you're struggling to bring it together by hand, you can stir in an egg yolk, which also gives a richer golden brown colour

For easy serving, try to pick a quiche pan with a removable bottom

If you live in a humid climate, I recommend chilling the pastry in the fridge or freezer for 20-30 minutes after you've rolled and lined your quiche dish

Ensure your quiche or pie filling is cold or at room temperature so that doesn't melt the butter in the bottom of the pastry and leak out

Nutrition