How to make quiche dough
Published: 29-Mar-2013 (21:23); Viewed: 3836; Difficulty: 2 out of 10Rating: N/A
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step-by-step instructions
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Ingredients for one large quiche:
Add salt to the flour.
Sift flour through the fine sieve. This will helps to mix flour with salt and make flour more fluffy. 
Whisk egg with 2 tbsp of pure water. Chill down or even freeze chunk of butter.#}
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On the clean surface, make half cm layer of flour. Grate some butter on top of this flour. 
Cover grated butter with flour. And repeat previous step until the prepared butter and flour are finished. 
Chop this mixture with knife until in turns into a coarse mixture with butter chopped to about 1-2 mm bits.
Add water and egg to the flour and butter mixture.
Knead the dough by hands, until it turns into uniform paste. Store this dough, wrapped into a plastic bag, in the fridge about 30-40 minutes. This is necessary for proper development of gluten. 
Roll out the dough on the flat surface powdered with a pinch of flour. Rolled dough should be few mm thick and the overall size should corresponds to the baking tin size.
Place dough into the baking tin. Slightly pierce the dough with fork. These holes are necessary to avoid bubbles during the beginning of backing. Store tin with dough for 5 minutes in the fridge, to chill it down. Bake tin with dough in the oven 15 min at 180 ° C. tips and tricks
- It is possible to use ceramic backing beans, to fill the tin with dough during backing, to keep the form of dough.
- It is possible to store tin with dough in the freezer. Also it is possible to store non-baked dough in the freezer.
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