Basic Quiche Dough – Stand Mixer Mini
So yesterday I worked with the KitchenAid Cook Processor Slicer and Grater Kit – I made a video while preparing a delicious chicken waldorf salad, check it out!
But let’s put my KitchenAid Stand Mixer Mini to the test again today. Nothing fancy: just a good old classic basic quiche dough!
Some recipes leave the egg yolk out and quite frankly you can do without (makes a great eggless quiche crust) but I like the yellow glow the pie crust gets. It’s up to you!
Let the wrapped dough rest at room temperature for 30 minutes. You can also store it in the fridge overnight and use it the day after. Or freeze the dough for later use.
What to make with this dough? Then also check out my smoked haddock quiche with spinach!
- 6 oz plain flour (185 g)
- 3 oz unsalted butter (85 g) ice cold, diced
- 1 egg yolk
- 1 tbsp water
- Pour the flour in the bowl of the Stand Mixer Mini. Add the cold diced butter, the egg yolk and a pinch of salt.
- Attach the flat beater and tilt the mixer head down. Select speed 4. Knead the ingredients for 20 seconds. Then add the tablespoon of water. Knead the dough for 2 minutes.
- Turn off the speed and tilt the mixer head up. The dough should be well combined and smooth. Add extra flour or a drop of water if necessary and knead the dough again for 10 seconds.
- Remove the flat beater. Transfer the dough onto a clean surface and knead it using your hands for another 30 seconds. Add a sprinkle of extra flour if necessary. Shape the dough into a ball.
- Wrap it up into cling film. Let the wrapped dough rest at room temperature for 30 minutes. You can also store it in the fridge overnight and use it the day after. Or freeze the dough for later use.
Doughs from scratch
I love preparing dough from scratch. Yep I like to get my hands dirty! But if I haven’t got the time, I buy them at my supermarket. Nothing wrong with it. There’s one type of pastry I will not retry any time soon: puff pastry! Love puff pastry. Flaky, buttery. Yum. I tried it once. Didn’t work out too well. My pastry was as hard as a rock and so were my croissants. Guess I overworked it. But I liked the experience! And if someone asks me how to make puff pastry, I am always happy to share the do’s and don’ts.