Shortcrust Pastry - Quiche Crust

Luba  Dube
by Luba Dube
8 Servings
45 min

I am a total sucker for a good brunch and one of my absolute favourites is a quiche! I think the best part of a good quiche is a good crust. I have always been a bit wary of making homemade pastry as I assumed it was very difficult and wouldn't be worth the effort, how wrong I was!

This pastry is not only super easy to make, with minimal ingredients and prep time - it is absolutely delicious and faultless every time! It yields a beautiful, light and flaky crust which you can accompany with an endless choice of fillings and toppings! I'll be posting a few more recipes that use this as a base so you can try those out!

Place flour, salt and butter in food processor or bowl.

Blitz or mix until fine breadcrumbs formed then slowly mix in water.

Form into a ball, wrap and chill for at least an hour.

Roll pastry out on clean, floured surface.

Place into pan, and trim excess pastry.

Place a large sheet of baking paper and fill with baking beans.

Ready for filling with toppings of choice or cooling and storing for future use.

Shortcrust Pastry - Quiche Crust
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 200g plain (all-purpose) flour
  • 100g butter, straight from the fridge, cubed
  • 1/2 teaspoon salt
  • 3 tablespoons cold water

If using a food processor: place the flour, butter and salt in a food processor, and pulse until the mixture resembles fine breadcrumbs. f opting to mix by hand, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough from becoming warm.
Add the water spoon by spoon to the mixture, stirring or blitz (if using a food processor) until the dough binds together. You can use a little more water if needed but do not add too much at a time. Form the dough into a ball then wrap in clingfilm and refrigerate for at least an hour.
Sprinkle clean surface with flour, and place the chilled dough. Sprinkle top with flour, then roll out into approximately 30cm/12" round. Gently place the rolled out pastry onto a 23cm quiche pan. You can use a rolling pin to lift it onto the pan.
Press the pastry into the edges of the quiche pan then roll the rolling pin across the top to trim off the excess pastry. Return to the fridge for another 10-15 minutes to ensure the butter stays chilled. In the meantime, preheat the oven to 200 C (390 F)
Place a large piece of baking paper over the pastry, then fill with baking beans to weigh it down. Then place in oven and bake for 20 minutes.
Turn oven down to 180C/350F. Remove pastry from the oven and lift the baking beans out using the overhang of the baking paper. Return to oven for a further 5-10 minutes until the pastry is lightly browned.
The pastry is now ready to use! You can chill completely and save for a future recipe, or continue with filling of your choice. Please note: at this point, the pastry has only been blind baked and is not yet fully cooked. It will continue to cook when filled.
  • Shirley Glitsch Shirley Glitsch on Apr 16, 2023

    your recipe for quiche uses grams for flour & butter , yet tablespoons, teaspoons for other ingredients. I'm 85 years young but never have used grams. Please translate to cups for flour & butter. Thank you.

  • Shirley Glitsch Shirley Glitsch on Apr 16, 2023

    page 2: re quiche crust please