Savory Quiche, Tart, Pie

I started off thinking I was baking a quiche (based on the quiche I’ve had at Cafe Noir). But it turns out it was a pie. Read up a little to find that quiche and tart have just the bottom layer of crust while a pie has a crust on the top as well. However you want to call it, it still tasted yummy.

Quiche/Pie

Tart/Quiche

Ingredients

100 gm cold butter (cubed)

200 gm flour

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1 egg

2-3 tbsp cold water

Method

Sand (sabler) the cold butter and the flour+salt.

Add egg and water and mix well. Knead it well with the heel of your hand until you get a firm dough ball. Leave it in the fridge for 15-30min.

Roll out the pastry and assemble it in the tart tin, prick with fork and blind bake for 15 min at 180C.

Cool, add the filling of your choice (I used a potato, onion and peas filling ) and then bake for 30 min till it gets a brown biscuit color.

Recipe ref: http://www.gdaysouffle.com/quiche-lorraine-back-to-the-french-basics/