How can I choose the best pastry for quiche?

When it comes to choosing pastries for Quiche, you have a number of options. You can choose to use a standard cake peel, made of butter and flour. Another option is to replace the cake peel with a pressed bread for Quiche or Phyllo dough. Some chefs prefer to use pastry made of wholemeal flour, while others prefer the taste of universal flour. The type of pastry you choose depends on whether you care that Quiche has a lot of fat and how much time you have to prepare quiche.

Standard pastry for quiche is usually butter bark. The cake bark is made by cutting small pieces of cold butter to the flour and then adding a small amount of water. This type of pastry for Quiche has a very high fat content, because most recipes require a lot of butter. You also have the possibility to use lard or shorten or combination of fats that slightly change the texture of the bark. You may also want to reduce the amount of saturated fat in the bark using oil space hasSLA or lard. Another possibility of lower saturated fat is to use margarine, which is instead of trans-tuk instead of butter.

Puff varies is another option for quiche. While any pastry also contains a lot of butter and has a high fat content, it has a lighter texture than a standard cake bark. The pastry is produced by layering butter with flour. You can buy a frozen inflation that you can use or try to create your own.

Phyllo dough is another pastry for quiche. The dough is sold in frozen leaves. When preparing the pastry quiche lay the leaves and unfold the thin layer of oil or butter between each leaf. The resulting pastry is fresh and lighter than the cake or leaf pastry. The use of Phyllo dough is usually faster than the production of cake bark from zero.

Pre -made dough for quiche is a possibility if you do not have time to make a cake or a layer of leaves of phyllo. Some of the pre -makeThe cake crusts are sold frozen in the shape of a cake, so you simply have to pour the quiche content into the bark. Others are sold as wheels that you have to develop and place in a cake pan.