How To Do Quiche Fluting

Quiche Lorraine is made from bacon and swiss cheese, with onions.

Quiche is a main dish that originated in France. It's traditionally an egg and cream based-custard, combined with other seasonings and ingredients that is baked in a pastry shell. Ingredients can range from spinach or bacon, and often incorporate various kinds of cheeses. They can be a savory breakfast dish, but are also served as mini quiches for appetizers. The quiche crust is made from only a few ingredients and the decorative fluted edge is quite simple to create. Does this Spark an idea?

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1 1/4 cups all-purpose flour
1/3 cup shortening
Pastry blender
Rolling pin
4 to 5 tbsp. cold water
9-inch glass or dull metal pie plate
Aluminum Foil

Instructions

Instructions
- 1
  
  Mix flour and salt together in a medium-sized bowl.
- 2
  
  Blend or cut in shortening, until the shortening is in small balls.
- 3
  
  Sprinkle the mixture with one tablespoonful of the cold water, then lightly stir with a fork. Move the moistened dough to the side of the dish, and then repeat the process until all the dough is moist.
- 4
  
  Gather the dough together into a ball, then place on a floured counter top.
- 5
  
  Press the dough out to flatten it, using your hands. With a rolling pin, roll the dough outward from the center to the sides to create a 12-inch circle.
- 6
  
  Roll the dough around the rolling pin, then bring it over to your pie pan. Starting at one end, place the dough into the pan, being careful not to tear or stretch.
- 7
  
  Trim the extra dough from around the pan, leaving about a half inch excess, then tuck the remaining pastry underneath.
- 8
  
  Place one of your thumbs against the inside of the pastry horizontally for a guide. Then using your index finger and thumb on the other hand, push the dough together against the thumb. Continue until you've reached the starting point.
- 9
  
  Line the crust with two sheets of aluminum foil and bake in a 450 degree oven for eight minutes, then remove the foil. Finish baking for four to five minute until golden brown.
- 10
  
  Fill with quiche filling of your choice, and bake according to the recipe directions.

Tips & Warnings

Don't prick the crust before baking.
Be accurate when measuring. Too much flour makes the crust hard, too much shortening makes a fragile crust, and too much water makes the crust soggy.
Touch the dough a little as possible with your hands, as the heat will warm the butter and hinder dough development.