Sweet&Lor

Savoury dough recipe

 

I absolutely love quiche! It’s one of those wonderful make ahead recipes, it can be adapted to the time you have to cook and the ingredients you have at home, and you can make your own dough ahead of time. By doing this you also reduce waste, a topic which I spoke about recently It’s a great beach day or picnic food as well as being a delight to eat at home. For some reason as soon as it’s spring, I get this craving for quiche in any of its gorgeous forms and all sorts of different cheese combinations start popping into my head.

And to think that when I was a kid, I didn’t like it when my mum made quiche! Although it might have been because she used ham and I’m not a big fan of pork – except when it comes to jamón serrano -. For some reason, most people prefer to eat quiche cold, whereas I like it still warm. I think it’s because the cheese is beautifully melted, and also, well, because I can’t help myself!

However, this particular recipe can be used not only for quiche, but also for all types of savoury pies and also galettes! It can be easily adapted for a sweet recipe as well, if that’s what you want.

This recipe makes 2 pieces for approx. 23cm pie/quiche each, or 1 galette.

  • 225g flour
  • 225g cold butter
  • 110ml cold water
  • pinch of salt
  1. Cut the butter in squares.
  2. In a big bowl or a food processor, mix the flour and salt with the butter until it resembles big crumbs.
  3. Add a few tablespoons of water at a time and continue to mix. Once everything is well mixed, cover and leave in the fridge for at least 15 minutes.
  4. On a floured surface, roll out the cold dough to the size of your pie plate. Don’t let the dough get too warm and avoid adding too much flour to it. If it starts getting too sticky, put it back in the fridge until it’s cold enough again so you can shape it.
  5. If you are making 2 pieces, make sure you cut the dough in half and work on each separately. Put the piece you’re not working with in the fridge while you work on the other.
  6. Pre-heat the oven at 175ºC.

  1. To blind-bake the dough for a pie place the dough over the pie glass and press it gently to form the shape of it, with the leftover hanging over the rim. Cut off the excess.
  2. Place in the middle rack in the oven.
  3. Bake for 45mins to 1 hour, it should come out looking light brown (see picture of galette below).

 

  1. To make a quiche, place the dough over the pie glass and press it gently to form the shape of it, with the leftover hanging over the rim. Cut off the excess.
  2. Place in the middle rack in the oven.
  3. Bake for 45mins to 1 hour, it should come out looking light brown (see picture of galette below). If the center of the quiche is still very liquid, bake a little bit longer (25-30mins max).

 

  1. If you are making a galette instead, pour the filling in the center and fold the edges but don’t cover the middle (you want to show off the filling, see picture above). If it’s a sweet filling, you can sprinkle the edges with sugar.
  2. Place in the middle rack in the oven.
  3. Bake for 45mins to 1 hour, it should come out looking light brown (see picture of galette below)

 

BONUS TIPS:

  • The silicon mats are from Amazon basics, highly recommendable! If you want to help me continue providing you with quality content for free you can buy them here. Thanks in advance!
  • And here you can buy the cooling rack used for the galette.