Soy Flour Quiche Crust Food

SOY FLOUR QUICHE CRUST

Steps:

• Mix soy flour and Parmesan cheese together.
• Add butter in sections until mixture starts to crumb.
• Gradually add heavy cream and water.
• Press dough into pie plate and bake empty crust at 375 degrees for 15 minutes.

QUICHE CRUST

Steps:

• Preparing the dough.
• By Hand:.
• In a large bowl, mix the flour with the salt.
• Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
• In a small bowl, whisk together the egg and ice water.
• Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
• Food Processor method:.
• Place the flour and salt into the work bowl of a food processor and pulse briefly.
• In a small bowl, whisk together the egg and ice water.
• As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
• Forming the crust:.
• Collect the pastry and form it into a ball on a lightly floured surface.
• Gently press the ball into a flat circle about 1 inch thick.
• Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
• It can be refrigerated overnight at this point or frozen for later use.
• When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
• Lightly butter a 10 inch quiche or pie pan.
• Gently press the dough into the pan.
• Tuck the excess dough under to form a thick edge.
• Crimp the edges decoratively with your fingers or a fork.
• Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
• Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.

SAVOURY PASTRY CRUST FOR QUICHE

Steps:

• Preheat oven to 200C/400°F.
• Sift the flour,salt and garlic powder into a mixing bowl.
• Add the parsley and seeds and stir to combine with a fork.
• Using a pastry blender (or your fingers) cut in the lard and butter until the mixture resembles coarse breadcrumbs.
• Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
• Roll out the dough on a lightly floured surface.
• Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
• I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
• Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
• Bake 10 minutes.
• Remove the paper and weights and return to oven.
• Bake an additional 5 minutes until the pastry is set and beige in color.
• Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust. (This is the part that I eat!).
• Remove to cooling rack until ready to fill.

QUICHE CRUST

Steps:

• Combine the flour and salt in a medium bowl. Cut in the shortenng with a fork or pastry cutter until the dough pieces are the size of peas.
• Sprinkle half of the water over the dough and mix until the water is absorbed.
• Sprinkle on the remaining water and continue to gently stir until the dough is moistened. Form the dough into a ball, wrap tightly in plastic wrap, and refridgerate.
• When chilled, unwrap the dough and place on a lightly floured surface.
• Roll out into a 12 inch circle and getly lay in a 9 inch pie pan.
• Cut off any excess dough with kitchen scissors or a kife and crimp the edge.
• Fill with whatever filling you'd like and bake in preheated oven (425 F) for 15 minutes.

HEALTHIER RICE QUICHE CRUST

Steps:

• Place the rice, cheese, and egg substitute in a medium-sized bowl; and stir to mix well.
• Coat a 9-inch deep pie pan with nonstick cooking spray and place the mixture in the pan.
• Using the back of a large spoon, pat the mixture over the bottom and sides of the pan, forming an even crust.
• Set aside and, after preparing the crust filling, pour the filling into the crust and sprinkle with any toppings that may be called for.
• Bake at the temperature and time called for.

EASY QUICHE - SELF MADE CRUST

Steps:

• Preheat oven to 165°C/325°F/Gas Mark 3.
• Fry for 5 minutes any of the vegetables that you use if you don't want crunchy bits in your quiche. I don't bother with this as i like to have a bit of a crunch in my quiche.
• Mix the milk, flour and eggs together in a large bowl, whisk/beat until smooth.
• Add all the other ingredients into the mix.
• Grease a flan dish with oil or butter (or a spray oil if you use those) - and pour the mixture into a flan dish, or any other dish that will hold the mix (or even split it into more dishes, just use what you have).
• Bake in a pre-heated oven at 165°C (325°F/Gas Mark 3/moderate oven) for 45 minutes, or until browned on top. If you're using a fan oven, then cook this at 140°C.
• Remove from the oven and leave to cool for 5 minutes.