Quiche

I have never been a big fan of quiche, the pastry is never quite to my taste. In a bid to better understand why the bottoms of quiches are so soggy I attempted to make two quiches with different pastry styles. I made one with Maggie Beer’s sour cream pastry and one with a short crust.

Sour Cream Pastry - Spinach and Fetta Quiche.

For the filling of the spinach I used about 1 bunch of silver beat to 250 grams of fetta and 6 eggs.

The sour cream pastry was not blind baked, it was set in the freezer for 30 minutes then the filling was poured in and it was baked at 160°C for about 45 minutes.

The shortcrust quiche was flatter and it’s filling was made up of sautéed radish, asparagus, leek, garlic and carrot. I mixed the sautéed spring vegetables with some parmesan and 10 eggs.

The shortcrust was blind baked for 20 minutes first on 180°C then allowed to cool. I poured in the filling and cooked it t 160°C for about 30-35 minutes.

I much preferred the sour cream pastry, the sides turned into a flaky crispy delight but the base was still to soggy for my liking……… perhaps I just don’t like quiche????