Chefglick with a quick quiche recipe. This quiche is different from most in that its fairly low in fat. Mostly we've cut out all the cheese! Keeping your pie dough as cold as possible helps prevent the fat from melting.
Quiche Dough (Meat pie dough) is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Quiche Dough (Meat pie dough) is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have quiche dough (meat pie dough) using 4 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Quiche Dough (Meat pie dough):
- Prepare 1 kg Flour
- Make ready 1/2 Tbsp Salt
- Get 300 ml Extremely chilled Water
- Take 500 g Butter
After Jacques Pépin teaches you how to make the perfect pie crust, use leftover dough—as well as any vegetables, cheese and meat you've got in the fridge—to make a cute mini quiche. It's a simple, elegant holiday hors d'Ouevre. Recipe courtesy of Food Network Kitchen. Squeeze some dough between your fingers, it should just hold its shape without feeling wet.
Steps to make Quiche Dough (Meat pie dough):
- In a bowl, add the flour and Salt then mix, add the butter and mix gently.
- Add the water and mix gently. - Do not over mix, a rough dough should be the outcome.
- Spread the dough and roll flat using a rolling pin.
Recipe courtesy of Food Network Kitchen. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. Fold the edges and flute or crimp. This dough works beautifully for Chef Donald Link's Natchitoches Meat Pies, but it could be filled with almost any combination of meats or vegetables. Adapted from "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana" by Donald Link.
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