HOW QUICHE DOUGH IS MADE

The quality of quiche dough is essential to get a good tartlet

Any recipe prepared with quiche dough is a magical formula with which to surprise our guests or satisfy the little ones. Not only because the pies, tartlets, pizzas, empanadas and quiches are everyone's taste, but also because the possibilities of their ingredients are endless.

The endless variations of the original recipe of  quiche lorraine ; that in its beginnings barely had whipped cream, egg and spices, they admit cheeses, vegetables, meats, fish, shellfish or even fruits.

The elaboration of these delicious cakes consists of two parts. The first is the preparation of the quiche dough , which is the most important. The second is the part of the filling. That's when we can show our imaginative and culinary skills, adding the most diverse ingredients.

But do not believe that only the content of this cake, which was initially salty, is what allows certain variations. The quiches' own mass can become succulent ; adding icing sugar, egg and ground almonds, or transforming into  sablée ; adding sugar and a couple of egg yolks to the dough. Both versions that allow to make quiches with fruit filling or other sweet ingredients.

Recipe and preparation of quiche dough

Although it is more comfortable to buy the breeze or broken dough in supermarkets, it is worth wasting some time and making it yourself. It will always be a healthier meal, from which you will know its ingredients as much as possible.

Ingredients of quiche dough or breeze pasta

Our recipe for pâte brisée , of broken or broken French , is as follows:

• 200 gr. flour.
• 75 gr. butter with salt
• 1 tablespoon of virgin olive oil  flavored with rosemary, thyme, etc.
• 1 large egg yolk
• 50 cl of warm water.
• 1 pinch of salt.

ASSEMBLING THE BUTTER WITH A ROD BLENDER FACILITATES KNEADING

Preparation of quiche dough

1. Add all the ingredients in a bowl and add water little by little . Meanwhile, knead "by hand" until the dough unifies and does not stick to the fingers.
2. Make a ball with the dough.
3. Wrap it in plastic wrap and take it 40-50 minutes to the refrigerator .
4. While in the fridge, heat the oven to 200º with heat up and down.
5. With a roller, stretch the dough until it is about 7 mm thick .
6. Spread the dough on the mold and cut the leftover with a knife (you can store the leftover in the freezer for another day).
7. Prick the base of the quiche at several points with a fork.
8. Spread an aluminum foil over the dough and cover it with chickpeas  or other legumes. It is the  trick so that the quiche base does not rise during baking.
9. Enter the dough in the oven for 10/12 minutes (covered with aluminum and chickpeas).
10. Take it out of the oven. Remove the chickpeas and foil.

You already have the dough mold prepared to make the quiche you like.

Stuffing for quiche dough

It only remains to fill the quiche dough base with the ingredients you prefer, taking into account that salty tartlets should have beaten eggs, whipped cream and salt as fixed products.

A stir-fry of vegetables, meat, fish ... and some grated cheese, mixed with cream and egg shakes will be the perfect complement to your breeze pasta mold .

Half hour in the oven at 200º-220º temperature and ready.