Quiche Pastry

1 large quiche or 6 mini Prep Time 5 minutes   Cook Time 30 minutes   Rated:

This pastry impressed me. I LOVE a great pastry. There is something magical about it. This is such a pastry. It rolls well, and is easy to work with and it has the perfect texture to cut with a fork, yet crispy enough to hold the filling well. I guess that is what a 3 Michelin Star chef recipe should be. Thanks to Louis Boeglin for this amazing recipe. Check out the video and make sure you look for him when in Perth. His food is quite spectacular!

Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit




Preheat oven to 180°C.


Place butter, flour and salt into the Thermomix bowl and blend 6 sec/speed 6.


Add eggs and water and blend 7 sec/speed 7.


Tip out onto a floured silpat mat and bring into a ball.


Wrap and refrigerate for 30 minutes before proceeding.


Roll out the pastry to whatever shape is needed and line your tins.


Cover pastry dough with baking paper and fill with rice or baking beads and blind bake the pastry for 30 minutes.


Fill as desired and proceed with recipe.


To make a sweet dough with this recipe, add 30g sugar in the first step.

This is just one of our Insider recipes. Join us today and start cooking!

Find out more

More Bakery

That's all the recipes!

No more recipes to load