Put the flour, paprika or cayenne pepper and 2ml salt into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, use a food processor and pulse the mixture.
Add the cheese. Mix the lemon juice into the water and add a little at a time using a blunt knife. As soon as the mixture comes together in a ball, remove from the bowl. Cover with plastic wrap and refrigerate for 30 minutes, or until ready to use.
Remove the dough from the fridge and allow it to soften slightly. Roll it out between two pieces of greaseproof paper. Line a greased quiche tin with the pastry and trim the edges. Prick all over the pastry with a fork and then blind bake in a preheated oven for 10 to 15 minutes if you want it par-baked, or 25 to 30 minutes if you want it fully cooked.
To make a vegetable and cheese quiche:
Remove the par-baked pastry from the oven and set it aside. Heat 25ml butter in a saucepan and sauté one chopped onion until soft. Spread over the pastry shell and add 350ml-cooked vegetables of your choice (roasted peppers, butternut, courgettes, brinjals, mushrooms, and so on, or use sliced ham, salami or cooked chicken if you prefer).
Whisk together three large eggs, 250ml milk, 125ml cream and 100g-grated cheese. Pour over the filling. Reduce the oven temperature to 180°C and bake for 20 to 30 minutes, until the filling is set.
Keep the butter cold at all times. If your hands are too warm, rather use a food processor, pastry cutter or two blunt knives to rub the butter into the flour.
Don’t over mix or knead the pastry. This causes the gluten to develop, which will make the pastry tough and cause it to shrink.
Line the pastry with baking paper and fill with baking beads or dried beans to blind bake.
Text and image source: Ideas
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