Quiche base
6 servings
10 minutes
The base for quiche is the heart of a famous French pie that has captivated the world with its exquisite taste and versatility. Quiche is traditionally made with various fillings, but it is the dough that sets the tone for the entire dish. Light, crumbly, with a barely noticeable creamy note, it pairs perfectly with any fillers—from classic Lorraine with bacon and cheese to modern variations with seafood or vegetables. It is quick to prepare but requires precision and care: fats must remain chilled and the mixing process should be fast to preserve its delicate structure. The dough can be made in advance, making it an excellent choice for busy hosts. The baked base turns into a crispy crust ready to embrace a flavorful filling and become the centerpiece of your table.
1
Sift the flour. Cut the chilled butter into 1 cm pieces. Also cut the chilled margarine or lard. The water should be cold.
- Wheat flour: 2 glasss
- Butter: 115 g
- Margarine: 40 g
- Water: 5 tablespoon
2
Prepare the dough: place all ingredients except water in a large mixing bowl. Rub the flour with fats until the fats are the size of oatmeal flakes. Don't overdo it. Add water and quickly mix all ingredients with one hand (fingers together and bent like a scoop), thus forming the dough into a uniform mass (also incorporate any remnants from the bowl's walls into the dough).
- Wheat flour: 2 glasss
- Butter: 115 g
- Margarine: 40 g
- Water: 5 tablespoon
3
Make a dense ball of dough (the dough should hold together and be elastic but not sticky or wet). Place the dough ball on a lightly floured wooden board. Twice: with a quick and firm motion of the palm's base (not the palm itself, as it is too warm), press and stretch the dough away from you for 15 cm (this is how the flour and fat are finally mixed). Use a spatula to gather the dough back into a pile. Quickly form it into a ball again, lightly dust with flour, and wrap in parchment paper. Leave the dough in the freezer for 1 hour (watching that it doesn't freeze) or in the fridge for 2 hours or overnight.
- Wheat flour: 2 glasss
4
Roll out the dough quickly to prevent the butter from melting, making it hard to work with. Place the dough on a floured board (if the dough is hard, hit it with the rolling pin handle until it softens). Roll the dough into a circle (it should be pliable and roll out without cracks). Roll it out by pressing lightly, moving away from you in different directions (turn the dough while lifting it). Roll the dough to a thickness of 3 mm and 2 centimeters larger in diameter than the form. Trim the excess dough (you can also attach an extra piece where it's needed).
- Wheat flour: 2 glasss
5
Roll the dough on a rolling pin and place it in a greased mold. Spread it evenly in the mold and carefully shape the edges. Poke the bottom with a fork at 1 cm intervals (to prevent rising). Line with parchment and fill with dry beans (to the top) so that the dough does not rise.
- Butter: 115 g
6
Bake in a preheated oven at 200 degrees for 8-9 minutes, then remove, take out the parchment with beans, poke the bottom again with a fork, and bake for another 2-3 minutes. When the dough starts to color, take it out of the oven.
- Wheat flour: 2 glasss
7
Now the base for the quiche can be filled with filling.