Quiche Pastry:
Perfect Every Time

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Shortcrust Quiche Pastry

Make a perfect quiche pastry using your food processor.

It takes seconds to mix to the ideal 'breadcrumb' stage.

To save on time and washing up, make up a few batches and freeze them for using later.

You can either freeze it rolled out or in a block.

The recipes I read in books always specify plain flour, but the 'secret' that my Grandmother told me donkeys years ago, was to use self rising (raising) flour. It works every time - I have never had a hard, dry, tasteless pastry when using self raising, but I have had some failures when using plain.

For a basic shortcrust pastry you will need:

  • 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder
  • 1/4 pound (4 oz, 110g) butter, margarine, lard or combination.
  • Pinch of salt - about 1/4 teaspoon
  • 2 Tablespoons cold milk or water
Flour for pastry

Sift the flour and salt together.

I like to use half butter and half lard, but it is your choice - a lot of people use all butter or margarine.

Fat for pastry
Cubed fat ready for pastry

Make sure the fats are cold and hard - cut up into portions as you see here.

Tip the flour into your food processor.

Flour for pastry
Pastry ingredients in food processor

Add the fat, put the lid on and whizz for about five seconds until the mixture looks like fine breadcrumbs.

Pastry Mix in food processor
Pastry mix ready for water

This picture on the left is 'fine breadcrumbs' it would take about 5 minutes of rubbing by hand to get to this stage.

Food processor
Pastry in food processor ready to use

Drizzle about 2 tablespoons of milk through the hole in the top of the processor until the pastry forms a solid lump.

Put a tablespoon of flour into a plastic bag and shake it.

Putting flour in bag to rest pastry
Pastry ready to rest before rolling out

Pop the pastry into the bag and put it in the refrigerator to chill for about 30 minutes.

It is now ready to roll out for whatever dish you are preparing.

Prepared shortcrust pastry

This recipe makes enough to line a 9 inch quiche or tart tin. It will make enough for 18 to 24 individual open tarts or 12 to 18 tarts with lids (such as mince pies)

If you want to increase or decrease the amount you make, then just alter the quantities, but keep the same ratio - 1 quantity of flour to 1/2 that amount of fat.

Bear in mind the capacity of your food processor when altering the quantities - it's better to make the quiche pastry twice, than burn out the motor because you've overloaded it. You won't need to wash it out in between making batches.

Use your quiche pastry for these recipes

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Quiche Pastry

By , Mar 23, 2017

Quiche Pastry

How to make quiche pastry with step by step photos.

Prep Time: 5 minutes

Cook time: 20 minutes

Yield: 8

Main Ingredient: flour, butter