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Quiche Pastry














Trans-fat Free, Sugar-Free


1 ½ cups all-purpose flour
¼ teaspoon salt
6 tablespoons butter
cut into small pieces
2 tablespoons vegetable shortening
cut into small pieces
4 ½ tablespoons water
ice cold


Place the flour, salt, butter and shortening in a large bowl.

Rub the flour and fat together until the fat is broken into pieces the size of oatmeal flakes.

Don't over-blend.

Using a pastry knife, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball.

Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper.

Chill 1 to 2 hours in the refrigerator.

When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle ⅛ inch to ¼ inch thick.

Butter a 9 inch pie tin.

Place the crust in the pan and press gently to line the inside.

Crimp edges.

To partially bake the shell, line the pastry with buttered, lightweight foil.

Fill the center with dry beans or rice.

Bake in the middle level of a preheated 400℉ (200℃) for about 8 to 9 minutes or until the pastry seems set.

Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2 to 3 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 37457% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 270mg 11%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 0%
Calcium 1% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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