Preparing the Pastry
Before you can line your quiche tin with pastry, you need to prepare the pastry itself. Start by making a basic shortcrust pastry dough using flour, butter, and a pinch of salt. You can find various recipes online to suit your preferences. Once your dough is ready, refrigerate it for at least 30 minutes to allow it to firm up.
Rolling Out the Pastry
After chilling the dough, take it out of the refrigerator and let it sit for a few minutes to soften slightly. Sprinkle some flour on a clean, flat surface and roll out the pastry using a rolling pin. Aim for a thickness of about 3-5mm, ensuring the pastry is large enough to fit your quiche tin with some overhang.
Transferring the Pastry to the Quiche Tin
Gently lift the rolled-out pastry using your rolling pin or your hands and carefully drape it over your quiche tin. Gently press the pastry into the corners of the tin, making sure it fits snugly. You can use your fingers to adjust the pastry, ensuring an even distribution and avoiding any air bubbles.
Trimming and Crimping the Edges
Once the pastry is in the quiche tin, use a sharp knife or pair of kitchen scissors to trim off the excess pastry, leaving about 1-2cm for a neat finish. You can then use your fingers or a fork to create a decorative edge by crimping the pastry. This not only adds a visually appealing touch but also helps to secure the pastry in place during baking.
Blind Baking and Filling
Before adding your filling, it’s generally recommended to blind bake the pastry crust to prevent it from becoming soggy. To do this, prick the base of the pastry with a fork and line it with baking paper or foil. Fill the quiche tin with baking beans or rice to weigh down the pastry during baking. Bake the pastry in a preheated oven at the recommended temperature and time for blind baking, which is typically around 180-200°C for 10-15 minutes.
Once the pastry has been blind baked, remove the baking paper and baking beans/rice. Now you can add your desired filling, such as a mixture of beaten eggs, cream, and various ingredients like vegetables, cheese, or bacon. Return the filled quiche to the oven and bake until the filling is cooked and the pastry is golden brown.
