CORIANDER AND CALENDULA QUICHE

Tuesday, October 11, 2011

Cut cooking fat into small cubes then rub into the flour until the mixture looks like fine breadcrumbs. Sprinkle the egg yolk beaten with the cold water over the flour. Using a table knife, cut and stir to bring the mixture together until it leaves the side of the bowl fairly clean. Gather together with the hands and rest the pastry for 20 minutes in a cool place before rolling. In the meantime, switch on the oven set at 350⁰F (190⁰C) Mark 4. Grease the pastry tin and lightly dust with flour. Roll out the pastry and line the tin, making sure that you do not stretch the pastry as you do this – the pastry will shrink back during cooking if it is badly handled. Prick the base all over with a fork. Line the pastry case with grease – proof paper and weight down with dry beans or pebbles. Bake for 15 minutes in the centre of the oven, then remove the lining, turn down the oven to 325⁰F (170⁰C) Mark 3, and place the pastry on the lowest shelf of the oven for a further 5 minutes. This allows the base to dry out a little without risk of over browning.