Quiches are commonly regarded as a classical French dish, though its roots are in Germany in the Lorraine Franconian region that fringes the German western borderline towards France. The local pronunciation of the German word Kuchen, which means cake, sounded like Kishe. This in turn led to the French word quiche.
Today quiche crust recipes range from short bread with or without egg, puff or filo pastry to rice or sweet potato quiche crusts. In some cases recipes sport a crust less quiche. Only your imagination is the limit here. And of course you need to decide whether the crust or the filling is more important in regards to the amount of butter used. For me personally I like on quiche recipes the cheesy custard filling with plenty of vegetables on a wonderfully thin layer of not too fatty crust.
I would try to choose dough that is easy to handle meaning nothing gets sticky, not the hands, the rolling surface or the rolling pin. Of course if the dough then allows you to forego resting and cooling time and still have a great outcome that is certainly a plus.
Place all of the ingredients into one bowl and knead until the dough forms a smooth consistency. Use a rolling pin to roll out a round shape on a rolling board 4 cm larger than the 28 cm spring form so that a crust can be formed. Press the dough into the lightly greased form creating a 2cm rim and poke holes with a fork. Then fill with the vegetable and custard mix.
Put all of the ingredients into one bowl and knead the dough is smooth. Then roll out the dough and line the spring form with the dough. Before filling it with the mixture, poke holes into the crust with a fork.
Mix all of the ingredients together with a spoon. Depending on the topping add some dried herbs like sage, thyme or basil. Then press the dough into a greased spring form and fill with the filling. This base is nice but it takes a bit longer to prepare as you have to allow time for the cooking and the cooling of the rice. On the other hand it is a great way to use up left over rice.
Mix the shredded sweet potatoes together with the flour and the salt. Then fold the lightly beaten egg under and press the mixture into a greased or baking paper lined spring form. Bake the crust before it is filled with the filling for 25-30 minutes at 190C°. Convert! After giving it some time to cool the crust is ready for the quiche filling. Overall the crust adds a sweet, soft and moist texture to quiche recipes.
Do you need more quiche recipe ideas? Then visit our quiche recipe board on Pinterest.