AuthoradminCategoryComfort Food, Lunch, Party PlattersDifficultyIntermediateA proper café-style quiche with crisp shortcrust, silky custard, and two classic fillings. Same base pastry and custard; choose your flavour or bake both.
Shortcrust Pastry (for 2 tarts)
400 g Plain flour
200 g Cold butter, cubed
1 tsp Fine salt
2 Egg yolks
68 tbsp Ice-cold water
1
Rub in: Combine flour and salt; rub in butter to sandy breadcrumbs.
2
Bring together: Stir in yolks and 6 tbsp cold water; add the rest only if needed until the dough just comes together.
3
Chill: Divide into 2 discs, wrap, chill 30 mins.
4
Line tins: Roll each disc to ~3 mm. Line two 23 cm tins, trim and chill again 15 mins. Prick bases.
5
Blind bake: Heat oven to 180 °C (fan 160 °C). Line with baking paper and beans; bake 15 mins.
Remove paper/beans; bake 5–7 mins more until lightly golden and dry.
Ingredients
Shortcrust Pastry (for 2 tarts)
400 g Plain flour
200 g Cold butter, cubed
1 tsp Fine salt
2 Egg yolks
68 tbsp Ice-cold water
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