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Old 25.06.2018, 17:52
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Best pre-made pastry / pie crust for quiche? [ZRH]

Hey guys,

I am looking for a good pre-made, shop-bought pie crust that I can use to quickly prepare tasty Quiches. Do any of you please know any good ones that while of course not being as good as hand-made, still provide a good flavour and thickness for making Quiche?

Cheers,

Rich.

EDIT -

Well in the end I tried one that on the picture looked like the thick kind of crumbly pastry I was looking for... Naturaplan Bio Betty Bossi Dinkel-Kuchenteig rund ausgewallt Ø32cm https://www.coopathome.ch/de/superma...32cm/p/3930737

Turns out it works MUCH better than the bog standard plasticky feeling Blätterteig I tried from Denner. It actually has a great texture and crunch and I can see me using this for all kinds of stuff including pies.

Last edited by Chuff; 25.06.2018 at 21:43.
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Old 25.06.2018, 18:15
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

Any blatterteig works fine for me.

Tom
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Old 25.06.2018, 18:23
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

I've had good luck with all the ones I used (bought in Coop/Migros/Aldi).

Both frozen and fresh ones.
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Old 25.06.2018, 18:33
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

Nämmet si doch dä Quick vom Leisi https://www.leisi.ch/ueber-uns/tv-werbung-leisi/

There is Kuchenteig and there is Blätterteig. Which one do you prefer?
Do you have a local bakery and you like their pastries? Ask them, they may also sell the plain dough. Or at least that what they back in the days before Coop and Migros was at every corner.

Finally, making a non-puff pastry dough is simple and can be made quickly.

X gram flour
0.5 X gram fatty stuff (butter, fat etc.)
1% salt

Crumple all the stuff, add few tablespoon of water as needed, kneed lightly, maybe rest for 20 minutes. Done.
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Old 25.06.2018, 18:57
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

This is the one I use for quiches and any savory style pies. Next to the butter in the refrigerated section at Coop.


https://www.leisi.ch/fr/produits/pat...ctGroupId%5D=2
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Old 25.06.2018, 21:06
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Nämmet si doch dä Quick vom Leisi https://www.leisi.ch/ueber-uns/tv-werbung-leisi/

There is Kuchenteig and there is Blätterteig. Which one do you prefer?
Do you have a local bakery and you like their pastries? Ask them, they may also sell the plain dough. Or at least that what they back in the days before Coop and Migros was at every corner.

Finally, making a non-puff pastry dough is simple and can be made quickly.

X gram flour
0.5 X gram fatty stuff (butter, fat etc.)
1% salt

Crumple all the stuff, add few tablespoon of water as needed, kneed lightly, maybe rest for 20 minutes. Done.
Darn you! Now this advert is gonna follow me around for at least 24 hours

You missed the first part: De Täig no sälber rolle, nääääi Si, nämmed Sie de quick vom Leeeeisi.
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Old 25.06.2018, 21:20
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

Well in the end I tried one that on the picture looked like the thick kind of pastry I was looking for... Naturaplan Bio Betty Bossi Dinkel-Kuchenteig rund ausgewallt Ø32cm https://www.coopathome.ch/de/superma...32cm/p/3930737

Turns out it works MUCH better than the bog standard plasticky feeling Blätterteig I tried from Denner. It actually has a great texture and crunch and I can see me using this for all kinds of stuff including pies.

Quote:
View Post
This is the one I use for quiches and any savory style pies. Next to the butter in the refrigerated section at Coop.

https://www.leisi.ch/fr/produits/pat...ctGroupId%5D=2
I'll try this next time, thanks!
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Old 25.06.2018, 21:35
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Any blatterteig works fine for me.

Tom
You got a groan for being a hypocrite.

You're the first to jump on people for using slightly differing ingredients in a recipe -every time.

Quiche does not use puff-pasty!

Personally I don't give a damn what people use in any recipe but you seem to be particularly anal about it.
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Old 25.06.2018, 21:42
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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You got a groan for being a hypocrite.

You're the first to jump on people for using slightly differing ingredients in a recipe -every time.

Quiche does not use puff-pasty!

Personally I don't give a damn what people use in any recipe but you seem to be particularly anal about it.
Actually, many variations of quiche use puff pastry https://www.google.ch/search?q=quich...hrome&ie=UTF-8

However his comment that "any are good" is not true, or at best extremely subjective, as I tried the Denner one and it was horrendous.

The dinkel one I linked above and used today feels more like an actual thick and textured crust.
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Old 25.06.2018, 21:52
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

Funny, we had cheese and onion tart today. I made the pastry last night in the food processor and left in the fridge to roll out and use today.

Recipe was:
200g plain flour
50g butter cubed
50g vegetable fat cubed
pinch of salt
a little over 50ml of iced water

The fats MUST be straight out of the fridge.

Put the flour, fats, salt in the food processor and pulse for a few seconds to breadcrumbs. Add the water and pulse to a dough. The dough is right if it does not crack when pinched - if it does, dampen your hands with COLD water and knead in. Put n the fridge in a plastic wrapper to rest for at least 20 mins before rolling.
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Old 25.06.2018, 21:56
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Quiche does not use puff-pasty!
Quiche Lorraine or quiche in general which means any savory tart?

A Google search for "pâte feuilletée quiche" gives many recipes. In case of the Quiche Lorraine it seems to be a topic of discussion since at least 1936.

Quote:
Dans la citation donnée plus haut dans la note de bas de page, on remarque également que c’est le boulanger qui fait la bonne galette alors que la quiche est à l’origine affaire de famille et d’organisation collective en fonction des disponibilités du four commun. Il est vrai aussi que généralement, il n’y a pas d’oignons dans la quiche classique. C’est ce qui pousse un auteur du Cahier lorrain de 1936 à déclarer que la quiche consommée à Remiremont, décrite plus haut, est une importation d’Alsace, sous-entendu non authentique. Dans le même article, l’auteur affirme toutefois qu’à ses yeux la meilleure recette est à base de pâte feuilletée. Le caractère subjectif de son récit, et même contestable concernant la pâte employée, montre que la diversité des quiches était de mise.
From https://fr.wikipedia.org/wiki/Quiche...e_de_la_quiche

Considering the "best" was asked for, puff pastry is a valid answer even for Quiche Lorraine.
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Old 25.06.2018, 22:00
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Funny, we had cheese and onion tart today.
Mmmmmmmm. With horse poop sauce and home made chips?
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Old 25.06.2018, 22:12
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

Nah, we had craps suzette.

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Mmmmmmmm. With horse poop sauce and home made chips?
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Old 25.06.2018, 22:38
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Actually, many variations of quiche use puff pastry https://www.google.ch/search?q=quich...hrome&ie=UTF-8
Well that was my point.

Your link was to a U.S. recipe where they obviously use puff-pastry.

But originally, and in most European versions (originally Germany), it was more of a short-crust pastry.

It's like the difference between a Napoli Pizza and a U.S. cheese-filled crust affair. Both different but still Pizza.

Food evolves, things change, recipes improve (and get worse). I don't have a problem with that but Stlemans does: Chilli, Ragu etc etc etc.

No idea which kuchenteig is best. They're so cheap that you may as well buy one of each and cook them blind just so you can taste them.

2014 K-Tipp suggests the Coop Naturaplan Betti Bossi Bio-Kuchenteig as being the best (which I've just seen is the one you tried).
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Old 25.06.2018, 22:59
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Well that was my point.

Your link was to a U.S. recipe where they obviously use puff-pastry.

But originally, and in most European versions (originally Germany), it was more of a short-crust pastry.

It's like the difference between a Napoli Pizza and a U.S. cheese-filled crust affair. Both different but still Pizza.

Food evolves, things change, recipes improve (and get worse). I don't have a problem with that but Stlemans does: Chilli, Ragu etc etc etc.
I think if you had initially said the above, as opposed to "quiches don't use puff pastry", then your statement may have been half-accurate or at least understandable.

However, for me it is also clear that the rougher and more textured short-crust pastry is far superior for this kind of dish and is also what the French use.

Quote:
2014 K-Tipp suggests the Coop Naturaplan Betti Bossi Bio-Kuchenteig being the best (which I've just seen is the one you tried).
Further proof of my instinctively good taste and judgement confirmed.
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Old 25.06.2018, 23:04
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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However, for me it is also clear that the rougher and more textured short-crust pastry is far superior for this kind of dish and is also what the French use.
I normally buy pre made, except when I make Tourtiere.

Then I make it with this:

2 c. flour
1 1/4 tsp. salt
1/2 c. butter
1 egg, beaten
1/4 c. milk
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Old 26.06.2018, 08:39
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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I normally buy pre made, except when I make Tourtiere.

Then I make it with this:

2 c. flour
1 1/4 tsp. salt
1/2 c. butter
1 egg, beaten
1/4 c. milk
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.
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Old 26.06.2018, 08:47
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

The recipe I gave will work by rubbing the fats into the flour - use a cold knife at first to break up the fats and maintain a light touch with your fingers.

The advantage of the food processor is you’re avoiding the heat from your hands melting the fats too much.

I haven’t worked out the relative convenience / speed of the manual method vs. in a food processor and time taken to get the food processor out of the cupboard / wash the bits up afterwards.

Then there is the dilemma as to whether to blind bake or not.

On the upside, I assume you can bulk-buy the premades and freeze them.

Cheers,
Nick

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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.
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Old 26.06.2018, 08:50
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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The recipe I gave will work by rubbing the fats into the flour - use a cold knife at first to break up the fats and maintain a light touch with your fingers.

The advantage of the food processor is you’re avoiding the heat from your hands melting the fats too much.

I haven’t worked out the relative convenience / speed of the manual method vs. in a food processor and time taken to get the food processor out of the cupboard / wash the bits up afterwards.

Then there is the dilemma as to whether to blind bake or not.

On the upside, I assume you can bulk-buy the premades and freeze them.

Cheers,
Nick
Getting things out and washing them is no problem, I'm used to it and it would be much better for me to have a processor. I shall do some research.

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.
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Old 26.06.2018, 09:00
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Re: Best pre-made pastry / pie crust for quiche? [ZRH]

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Quiche does not use puff-pasty!
Mine does.

Tom
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