Let’s face it; quiche is never going to be perfect slim-line food. There is far too much butter involved for that to happen. Big sigh! But, do not despair. There are ways to eat it without having to change to a larger size in clothes.
· Run around the block ten times before eating or walk up the stairs of a 10-story building, twice.
· Make a BIG salad to go with it and eat a HUGE portion of salad and small portion of a quiche.
I go for the latter option. And I also aim to make my pastry as healthy as is possible when butter is involved. Yes, I make my own pastry and no, it is not difficult to do. Not only is it quite easy to make – it has the potential to leave everyone eating it being seriously impressed.
Until I moved to Britain, I didn’t realise you could actually buy ready-made pastry cases. I couldn’t understand why people kept raving about my pastry and asking me if I had made it myself.
I use my hands to make my pastry – no machines involved, not even a rolling pin to roll out the pastry. Hands only! I find that I can use less flour this way and get a really flaky pastry that melts in your mouth.
So, before you take a look at my quiche recipes - roll up your sleeves, get that flour out and let’s make some pastry…
Ah yes, flour - let me start by talking about what flour to use. I prefer to use a mix of wholemeal (wholewheat), spelt and/or white flour.
These days in the UK you can get your hands on really good stone-ground, organic flour from specialist mills in the bigger supermarkets. OK, you pay a little bit more for these types of flour but here’s the deal – in mass produced flour most of the nutrients have been removed while a wide variety of additives have been added.
How to make really tasty and healthier pastry for quiche using different types of flour - including spelt flour.
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