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Pastry in a quiche dish before cooking
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Pastry for Quiches - Pâte Brisée

Pâte Brisée is a savoury pastry, especially useful for quiches. The egg yolk makes the pastry stronger and easier to handle.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Essential recipe
Cuisine: English
Servings: 1 quiche
Author: Susie@Everyday Cooks

Ingredients

  • 150 g plain flour
  • 60 g cold butter
  • 1 egg yolk
  • ½ teaspoon salt
  • 2-3 tablespoons cold water (30-45 ml)

Equipment

24cm/9-inch china flan dish
Baking parchment
Ceramic baking beans

Instructions

  • Put the flour, salt, and roughly chopped butter into a bowl and combine until it resembles coarse breadcrumbs:
    Food processor: Process for 5 seconds
    Stand or hand mixer: Mix on medium for 1-2 minutes (longer for smaller mixers)
    By hand: Rub the butter through the flour mix for about 5 minutes
  • Add the egg yolk and 30ml water and blend again, or mix with your hands until the mixture starts to form a ball. You may need to add extra water to get it there.
  • Gather the pastry together in your hands and knead two or three times until it is a solid ball that isn't crumbly (not enough water) but doesn't feel slimy (too much water)
  • Cover the pastry ball in clingfilm, or put it in a plastic bag or box with a lid, and put in the fridge for at least 30 minutes before you use it (see tip)
    A ball of pastry in a white quiche dish
  • When you're ready to use the pastry, preheat the oven to 200°C/ 185°C fan/ gas mark 6/ 400°F
  • Press the pastry into the flan dish with your fingers
    A white quiche dish half covered in pastry
  • To bake the pastry case without a filling (blind): put some baking parchment on the bottom and add dried beans or ceramic baking beans to weight it down.
    Pastry in a quiche dish before blind-baking with ceramic beans
  • Cook for 10 minutes. Remove the beans and cook the pastry case for another 10 minutes
  • Cool on a wire rack or fill for further cooking according to your recipe.

Video

Notes

Everyday Cooks tips:

  • Make at least double quantities, line the flan dishes, cover with clingfilm, and freeze - either cooked or uncooked
  • Make the pastry up to 48 hours before use and leave in a ball in the fridge
  • Make the pastry and line the dish the day before you want to use it. Cover with clingfilm and store in the fridge
  • If your blind-cooked pastry case has holes in it, you can patch them with left-over pastry. This is only essential if you have a loose-bottomed flan tin.
  • Invest in china flan dishes of varying sizes. Your quiches will always look good and you save time and effort with this method