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Homemade Dough for Quiches or Fruit Tarts
Use this easy recipe to make the pastry shells for brunch quiches and for fresh fruit tarts. This tart pan has a removable bottom for easy serving.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 4 Tbs. (1/2 stick) chilled unsalted butter
- 1/4 cup vegetable shortening
- 3 to 4 Tbs. cold water
Directions:
In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. Sprinkle in the water, 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough amount of dough.
Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.
Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.
Makes enough dough for one 9-inch quiche or tart shell. Bake at 350 till browned. Suggestion for dessert style tarts: fill with lemon, chocolate or vanilla pudding. Top with assorted fruits such as strawberries, sliced peaches, kiwi, pineapple, cherries, blackberries, raspberries. Garnish with chopped chocolate, whipped cream, meringues.
For savory quiches, you can use this crust recipe above and this is a great quiche recipe:
Bacon and Spinach Quiche
6 thick-cut bacon slices, chopped
1 shallot, minced
6 cups baby spinach
3 eggs
1 1/2 cups milk
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1/2 cup shredded Gruyere cheese
Directions:
Prepare the pastry shell
Preheat an oven to 400 degrees
On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.
Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce the oven temperature to 375 degrees.
Make the filling:
In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes or more I like mine crispy. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the garlic and cook just until soft, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.
In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.
Place the bacon and the cheese in the pastry shell. Pour in the spinach mixture on top. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into wedges and serve warm.
Another recipe from a previous post for a filling, try this one below:
For savory quiches, you can use this crust recipe above and this is a great quiche recipe:
6 thick-cut bacon slices, chopped
1 shallot, minced
6 cups baby spinach
3 eggs
1 1/2 cups milk
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1/2 cup shredded Gruyere cheese
Directions:
Prepare the pastry shell
Preheat an oven to 400 degrees
On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.
Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce the oven temperature to 375 degrees.
Make the filling:
In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes or more I like mine crispy. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the garlic and cook just until soft, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.
In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.
Place the bacon and the cheese in the pastry shell. Pour in the spinach mixture on top. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into wedges and serve warm.
Another recipe from a previous post for a filling, try this one below:
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Category Article A family favorite for breakfast, dessert, Quick bread
