Short crust pastry, quiche crust,
Short Crust Pastry
300 gram flour
½ teaspoon salt
160 gram cold butter
70 ml ice cold water
Mix the flour and salt in a bowl. Cut the butter in small pieces and add to the flour. Rub the flour and butter together with your fingers until fine and crumbly. (or use a food processor)
Add the water and work it into a dough without handling it to much. When it comes together, stop, and form the dough into a disc.
Cover with cling film and let it rest in the fridge for 2 hours (you can keep it up to 5 days in the fridge).
Preheat the oven to 170C.
Oil a tart tin or a quiche form. Flour a worktop and roll out the dough until 2-3 mm thick.
Place the dough in the tin and cover with wax paper, about the same size as your rolled out dough. Place it on the dough and fill it with dried beans or rice to bake the crust blind for 30 minutes.
Take the paper and beans out and bake the crust uncovered for another 5-10 minutes.
Take the crust from the oven and leave aside to cool down.
Prepare your filling. This time I made a spinach, goat cheese quiche. The general rule to make a good custardy filling is to use one egg on every 250 ml of fluid. Be aware that the ingredients you use, in this example the spinach, onions and cheese also leak some fluids.
Because the crust is very heavy I kept the filling a little lighter and used milk instead of cream for the custard.