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  #21  
Old 26.06.2018, 09:02
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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I tried the Denner one and it was horrendous.
Odd, I quite like the Denner one, moreso than the Migros one.

Tom
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  #22  
Old 26.06.2018, 09:04
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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I have blind baked my last quiche using the dinkel pastry for 5-6 mins and it really seemed to help to get a firm base with the liquid filling.
Or easier, just use bottom-heat only to get a crisp botom and not an over-cooked top.

Tom
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  #23  
Old 26.06.2018, 09:21
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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I would like to make my own (when I'm not in a rush) but I need a gadget to mix it all so until I figure out which one I want then pre-made is my main go-to.
Get a bread maker.

I almost never actually bake bread in mine, but I do use it for mixing dough (only 2 bits to wash).
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Old 26.06.2018, 09:40
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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I would like to make my own (when I'm not in a rush) but I need a gadget to mix it all so until I figure out which one I want then pre-made is my main go-to.
Fingers? Or https://www.amazon.de/teigmischer-K%...%3Ateigmischer
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Old 26.06.2018, 09:45
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

I think I am vaguely intelligent enough to figure out to use my fingers, were it a viable option. Unfortunately, it's far from the preferable option so for the moment it is pre-made or gadget. I will research and buy an electric processor/mixer when I'm ready.
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Old 26.06.2018, 10:57
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Get a bread maker.

I almost never actually bake bread in mine, but I do use it for mixing dough (only 2 bits to wash).
Ooh top tip! I've only ever used mine for bread - didn't dare use it for other stuff. Weekend project coming up.
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  #27  
Old 26.06.2018, 11:00
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Ooh top tip! I've only ever used mine for bread - didn't dare use it for other stuff. Weekend project coming up.
I distance myself from any and all liabilities and responsibilities.

(Shortbread, Scones, Pizzadough, Pasta...)
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Old 26.06.2018, 11:16
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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I distance myself from any and all liabilities and responsibilities.

(Shortbread, Scones, Pizzadough, Pasta...)
So do you just chuck it all in and press go, or add flour and fat then go in with the water once it's hit breadcrumb stage?
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Old 26.06.2018, 11:25
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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So do you just chuck it all in and press go, or add flour and fat then go in with the water once it's hit breadcrumb stage?
More or less.

It takes a while until you've figured out how long (and what program) for each of your recipes.

Shortbread, for example:

Let butter cool to almost room temp.
Add butter, (salt) and sugar, mix.
Once it's a homogenous mass, add your flour.
Mix for about 8-10 min (on my machine) until it's crumbly.

Add your almond split, shoggi cubes, macadamia etc.
Mix for another 3 minutes.

Spread into pan, bake.
Put the 2 bits of the breadmaker in the dishwasher (if you're only doing one batch).
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Old 26.06.2018, 11:41
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

That's a good tip. I'll get one of those. Thanks.
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  #31  
Old 26.06.2018, 12:06
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

My top-tip for making dough or pastry is not to let your kids do it.

You end up with a greasy, grey mound of overworked dough destined straight for the bin.
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  #32  
Old 26.06.2018, 12:09
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

Thermomix, everytime
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  #33  
Old 26.06.2018, 12:44
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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My top-tip for making dough or pastry is not to let your kids do it.

You end up with a greasy, grey mound of overworked dough destined straight for the bin.
I think it depends, mine made it too and it was so good her bake-sale was the most successful. The trick is to take the dough away from them kids at the right time before it gets overmixed but not too early.

I hate food threads when my work bags got no food in them.
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  #34  
Old 26.06.2018, 22:29
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

There is nothing worse than pouring your creamy batter into a tart with a soggy bottom. As I am sure Tom can testify.

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Or easier, just use bottom-heat only to get a crisp botom and not an over-cooked top.

Tom

Last edited by nickatbasel; 26.06.2018 at 22:48.
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  #35  
Old 28.04.2021, 00:40
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

Sorry to rehash this thread but I am at a loss...

I went to a friend's place for a bridge/lunch gathering and she was so effortless at hosting the game notwithstanding serving a lunch, When I came into her kitchen, I joked and said, "I am sure you spent a lot of time making that dough (on the quiche she was preparing!) She looked at me and then said, "I would NEVER buy a prepared dough; it is so easy to make at home!"

And so, I asked for her recipe which she swore was failproof. 1.3 dl flour (to be fair that measurement stumped me; having grown up in the US and raised in Catholic schools - well, we spent more time diagraming sentences and learning religion as opposed to learning the metric system!) to 150 grams cold butter and 2 tablespoons ice-cold water.

So that is my excuse for the sludge I ended up with Suffice it to say, my pie crust was a disaster and we ended up with a Crustless Quiche much to my OH's chagrin/dismay (he was really looking forward to my pastry but it was unsalvageable!) Let's not even go into the mess I made all over the kitchen with my sticky hands touching almost everything!

I converted the 1.3 dl to grams and weighed the flour. My OH told me that the flour is based on volume not weight...

What rhymes with disaster?

Undeterred, I will try again next week! Practice makes perfect...or in my case, salvageable/mediocre! One step at a time as they say....
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Old 28.04.2021, 10:16
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

this definately isn't an answer to the question, but I once (accidently) made a pizza with blätterteig instead of pizza dough and it turned out amazingly delicious.
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Old 28.04.2021, 10:18
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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this definately isn't an answer to the question, but I once (accidently) made a pizza with blätterteig instead of pizza dough and it turned out amazingly delicious.
Careful, you'll have St2lemans demanding that you don't call it a pizza!
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Old 28.04.2021, 10:48
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Careful, you'll have St2lemans demanding that you don't call it a pizza!
Well, it's not!

Tom
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Old 28.04.2021, 11:22
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Sorry to rehash this thread but I am at a loss...

I went to a friend's place for a bridge/lunch gathering and she was so effortless at hosting the game notwithstanding serving a lunch, When I came into her kitchen, I joked and said, "I am sure you spent a lot of time making that dough (on the quiche she was preparing!) She looked at me and then said, "I would NEVER buy a prepared dough; it is so easy to make at home!"

And so, I asked for her recipe which she swore was failproof. 1.3 dl flour (to be fair that measurement stumped me; having grown up in the US and raised in Catholic schools - well, we spent more time diagraming sentences and learning religion as opposed to learning the metric system!) to 150 grams cold butter and 2 tablespoons ice-cold water.

So that is my excuse for the sludge I ended up with Suffice it to say, my pie crust was a disaster and we ended up with a Crustless Quiche much to my OH's chagrin/dismay (he was really looking forward to my pastry but it was unsalvageable!) Let's not even go into the mess I made all over the kitchen with my sticky hands touching almost everything!

I converted the 1.3 dl to grams and weighed the flour. My OH told me that the flour is based on volume not weight...

What rhymes with disaster?

Undeterred, I will try again next week! Practice makes perfect...or in my case, salvageable/mediocre! One step at a time as they say....
Yeah, my attempts at this stuff vary. In the US, we routinely measure flour by volume. (Cups). But you are almost always advised to sift and spoon into a cup without packing. Here at least, measures are given by weight. I have a measuring cup, however that has different marks for water, flour and sugar- so that‘s done by volume. (It‘s metric, so I wonder if your friend used that) .

Cutting the butter in, grating frozen butter are also suggestions. I am going to try a „rough puff pastry“ recipe sometime this week - I once followed Julia Child‘s recipe for puff pastry- it worked, but never again. The grating butter trick works for both short crust and puff variants. I‘m not a big pie crust person, I’d just as soon use a variant of puff pastry.

I also used Anna‘s best butter pastry last week and it was fine.
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Old 28.04.2021, 11:30
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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1.3 dl flour (to be fair that measurement stumped me; having grown up in the US and raised in Catholic schools - well, we spent more time diagraming sentences and learning religion as opposed to learning the metric system!) to 150 grams cold butter and 2 tablespoons ice-cold water.
For 150g butter you need about 4dl of flour!

Tom
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