How many times have we made quiches or savory pies as a quick solution to bring a tasty and succulent appetizer to the table in no time? Perhaps when unexpected guests arrive or after a long day at work for convenience or lack of time! I, for one, have often bought the typical puff pastry from supermarket refrigerators to always have a quick trick on hand to make excellent savory pies when needed. In these situations, overwhelmed by haste, I focused my efforts more on the type of filling, always inventing something that could be a perfect combination of time needs and excellent results! But if you think about it, the ingredients to make your homemade quiche are so simple and always available in our pantries that it would be a shame not to try it at least once! You only need to decide to dedicate very little extra time, but believe me, you’ll forget the bad habit of buying them ready-made! You’ll get a crispy shell with extra virgin olive oil, capable of holding the most delicious fillings! In my opinion, a starting point for great success!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 22-24 Ø pan
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 cups type 1 flour
- 1/3 cup re-milled durum wheat semolina
- 1/2 cup water (cold)
- 1/4 cup extra virgin olive oil
- 1 tbsp poppy seeds
- 1 tsp salt
Preparation:
Sift the flours in a bowl with a pinch of salt (fig. 1).
Add the poppy seeds and oil, then mix with a wooden spoon (fig. 2).
Then pour in the cold water slowly and continue mixing first with the spoon (fig. 3).
Then begin to knead with your hands combining all the ingredients (fig. 4).
Knead until you get a compact and elastic dough, then let it rest for 30 minutes wrapped in plastic wrap. (fig. 5).
Roll out the dough with a rolling pin on a work surface until you get a thin sheet about 1/32 inch (fig. 6),
Using the rolling pin, place the dough on a previously oiled pan about 2 inches thick and place it gently (fig. 7).
Cut the edge according to what you wish to make and fill as you like (fig. 8).
I prepared a filling with a delicious pumpkin cream and sautéed artichokes. For the filling recipe, click HERE.
And voilà…the quiche base is ready to be enjoyed!
Bon Appétit from the kitchen of FeFè!
Advice, notes, variations, and suggestions
🟣 The secret to successfully making puff pastry is to add the oil first and then the water gradually, assessing the consistency of the dough as you go. Furthermore, the dough should rest for at least 30 minutes, but even better if it rests for an hour. This will give it elasticity and make it much easier to roll out.
