Friday, April 15, 2011

Homemade Dough for Quiches or Fruit Tarts





Use this easy recipe to make the pastry shells for brunch quiches and for fresh fruit tarts. This tart pan has a removable bottom for easy serving.

Tart Dough:

1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons chilled unsalted butter
1/4 cup shortening
3 to 4 tablespoons cold water
Mix flour and salt. Add the butter and shortening using a pastry blender tool or 2 knives. Continue until it makes  coarse looking crumb. Add the water, 1 tablespoon at a time stirring with a fork after each addition just enough water to forms a dough. Using floured hands make a flat disk. This can now be used to cut out the tarts, quiche or anything else you need a pastry dough for. This makes enough for one 9 inch quiche or tart shell. Around 8 to 12 miniature individual tart pans. If not using immediately refrigerate up to 2 days.
Suggestions for dessert tarts: Fill with lemon, chocolate or vanilla puddings with a combination of fruit added. Or just fill with fresh fruits such as blackberries, raspberries, kiwi, pineapple, cherries. Fruits can also be used as a topping to the cream filled tarts.  Garnish with chocolate curls, whipped cream or meringues.

For savory quiches, you can use this crust recipe above and this is a great quiche recipe:

Bacon and Spinach Quiche
6 thick-cut bacon slices, chopped
1 shallot, minced
6 cups baby spinach
3 eggs
1 1/2 cups milk
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1/2 cup shredded Gruyere cheese
Directions:
Prepare the pastry shell
Preheat an oven to 400 degrees
On a floured work surface, roll out the dough into a 12-inch round. Fit into a 9-inch round tart pan and trim the dough, leaving a 1/2-inch overhang. Fold the overhang back over itself and pinch to create a sturdy edge. Pierce the dough all over with a fork. Freeze for 15 minutes.
Bake the pastry shell until the edges are lightly golden, about 15 minutes. Transfer to a wire rack and let cool briefly. Reduce the oven temperature to 375 degrees.
Make the filling:
In a fry pan over medium heat, cook the bacon until crisp, about 8 minutes or more I like mine crispy. Transfer to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat from the pan, add the garlic and cook just until soft, about 1 minute. Stir in the spinach and cook until wilted, about 3 minutes.
In a bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Add the spinach mixture to the bowl and stir to combine.
Place the bacon and the cheese in the pastry shell. Pour in the spinach mixture on top. Bake until the filling is set and the crust is golden, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Remove the pan rim, cut the quiche into wedges and serve warm.

Another recipe from a previous post for a filling, try this one below:

Amaretto Strawberry Cream Pie

23 comments:

Federica said...

Thanks for sharing this useful recipe. Your quiche is very tasty and inviting and the strawberry cake is absolutely amazing. I'm mouthwatering! Bye, have a great we

Mehjabeen Arif said...

love the strawberry creme pie.. nobody is taught me to make the bowl.. thanks for the recipe..

can i use chicken as a filling..? or is it only for sweets?

Mehjabeen Arif said...

i am bookmarking this recipe for future reference.. loved it..

kate said...

This bacon and cheese quiche looks great! I was thinking of making a quiche of some kind soon but in order to do that I have to convince my husband that he will actually like it!

Emily Malloy said...

Love the dough recipe! And the fillings look GREAT! Yumm!

Claudia said...

Love that this works for sweet and savory. The quiche entices - the strawberries make me yearn for a real spring.

''Cucina di Barbara'' said...

Very helpful recipe, Claudia!
Have a nice day, barbara

Catherine said...

Homemade crust is the only way to go! Claudia your recipes are delicious. Blessings, Catherine xo

Firefly@fireflyblog.org said...

Yummy dough and the tart looks amazing :)

Lizzy said...

I'm always looking for a tried and true pastry crust. This one looks great, Claudia!

Big Dude said...

Thanks for posting this. We have a tendency to use the frozen pre-made pie crust but this sounds pretty simple.

Pam said...

Thanks for the dough recipe. Homemade is best for sure! I love the quiche, all the bacon! It looks mouthwatering delicious!

Swathi said...

I am a fan of homemade dough, this one looks easy and tasty.

Reeni said...

Thank you for the crust recipe! I love the quiche and your pie looks delectable!

Parsley Sage said...

BACON! Brilliant! Big Big thanks for including the tart recipe. I'm just clueless. When you throw in a recipe for bacon and spinach quiche...well, you've just made my weekend :)

Cake Duchess said...

Bacon and cheese and the gorgeous strawberry pie...wow! It is all mouth watering delicious!!! Hope you have a nice weekend my dear friend:)

Nutmeg Nanny said...

Yum! I love a delicious quiche but never make them. Now that I have the perfect crust recipe I can get into the kitchen and make one :)

Cookin' Canuck said...

I am bookmarking because I am pie/tart/quiche dough-challenged. I need a good recipe like this in my arsenal.

Magic of Spice said...

Your quiche and pie look fantastic and love the dough recipe...I feel lazy now :)

Kim - Liv Life said...

MMM!!! I'm loving this quiche. I've not made quiche for a couple of months, but I think I need to change that.

Kate@Diethood said...

Claudia, that quiche needs to make it on my dinner table - soon! That is beautiful!

Megan'sCookin' said...

Amaretto Strawberry Pie sounds awesome. And the strawberry patches are starting to open! Cant wait to give it a try.

Comfy Cook said...

I have the pan and rarely use it. Now, I have inspiration to do so. That strawberry pie sounds luscious.