How to blind bake a Quiche using TODAY® Original Shortcrust Pastry
Ingredients
- 1 400g Roll TODAY® Original Shortcrust Pastry
- Flour for dusting
- A fork
- Baking paper
- Baking beans/rice
Instructions
- Unroll the TODAY® Original Puff Pastry and wrap it over a light flour-dusted rolling pin. Unroll the pastry gently over the 24cm quiche tin.
- Press the pastry into the edges and base of the tin.
- Using the rolling pin, roll over the lined tin to cut off any excess pastry.
- Prick the pastry gently with a fork.
- Cut baking paper into a circle bigger than the quiche tin and cover the pastry with baking paper.
- Cover the baking paper with baking beans or rice and bake at 180°C for 20 minutes. The pastry should be cooked through and lightly golden.
- Fill the crust with any quiche filling of your choice and bake for 30 minutes at 180°C.
Ingredients
Method
Step 1
Unroll the TODAY® Original Puff Pastry and wrap it over a light flour-dusted rolling pin. Unroll the pastry gently over the 24cm quiche tin.
Step 2
Press the pastry into the edges and base of the tin.
Step 3
Using the rolling pin, roll over the lined tin to cut off any excess pastry.
Step 4
Prick the pastry gently with a fork.
Step 5
Cut baking paper into a circle bigger than the quiche tin and cover the pastry with baking paper.
Step 6
Cover the baking paper with baking beans or rice and bake at 180°C for 20 minutes. The pastry should be cooked through and lightly golden.
Step 7
Fill the crust with any quiche filling of your choice and bake for 30 minutes at 180°C.
Step 8
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Step 9
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Step 10
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Step 1
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Step 1
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