Quiche Pastry
A flaky, buttery quiche pastry perfect for savory pies, featuring a tender crust infused with Worcestershire sauce, ideal for elegant brunches or casual gatherings.
Ingredients
Instructions
- In a small mixing bowl, stir together flour and salt.
- With a pastry blender, cut in shortening until it resembles cornmeal.
- Cut in butter until particles are the size of peas.
- Sprinkle the mixture with cold water and blend lightly with fingers until the dough holds together and can be formed into a ball.
- Roll out the dough to fit a 9-inch quiche dish.
- Brush the pastry with a mixture of egg yolk and Worcestershire sauce.
- Microwave on High (10) for 4 to 6 minutes.
Tips & Substitutions
For a flakier texture, consider using half butter and half shortening. If you don't have Worcestershire sauce, soy sauce or a splash of vinegar can work as a substitute. Make sure to keep your ingredients cold to ensure a tender crust. If the dough feels too dry, add more cold water a teaspoon at a time until it comes together.
Serving Suggestions
This quiche pastry is perfect for savory fillings like spinach and cheese or a classic Lorraine. Serve with a fresh salad or a side of roasted vegetables for a complete meal. For a delightful breakfast, pair it with a cup of Nightcap Coffee Mix to enhance the flavors.
Storage & Reheating
Store any leftover quiche pastry in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. If freezing, wrap tightly in plastic wrap and foil; it can last up to two months.
Nutrition & Diet Analysis (per serving)
Each serving of Quiche Pastry contains roughly 2151 calories, with 86g protein, 45g carbohydrates, and 182g fat. It is an excellent source of protein (172% of the Daily Value), vitamin A (163% of the Daily Value), and iron (153% of the Daily Value). Note that it is relatively high in sodium, at 2952mg per serving (128% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use half whole wheat and half all-purpose flour for a lighter result while still adding some whole grain benefits.
How do I know when the pastry is done cooking?
The pastry is done when it is golden brown and firm to the touch. Since microwaves may vary, start checking at the 4-minute mark. If it isn't firm yet, continue microwaving in 30-second increments until fully cooked.
Can I prepare the pastry ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before rolling it out. Alternatively, you can freeze the unbaked pastry for up to two months. Just thaw it in the refrigerator before using.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).