I decided that I’ll be using recipes from the many cookbooks I own from now on. Not that I dont think Internet ones are bad but to justify purchasing all the cookbooks I have in my kitchen now! 😅

So I picked up the Australian Women’s Weekly Cookbook on Pies and Tarts. I used to be such a fan of this Australian Women’s Weekly series and have a few in my kitchen.

I decided to make the quiche. The recipe for the pie crust was easy!

Plain flour: 225g

Cold butter: 125g

One egg yolk

And a couple teaspoons of cold water to combine

I must say after I started on my sourdough journey, I’ve been using weight measurements than cups. It’s more precise and I think it’s easy too once you have the weighing scale and just using the tare function, I can get all I need in one bowl.

The dough came nicely. After wrapping in cling film and refrigerating it for half an hour, I rolled it and naked blind in the oven.

For the filling, I used Turkey ham and French Brie cheese. The custard mixture came to 1/4 cup double cream, a few tablespoons of milk, 2 eggs. I seasoned with only black pepper and added chopped coriander because I didn’t have parsley.

Me filling in the pie with the custard mixture.
Perfect measurements! Nothing wasted.
Here it is straight out of the oven.
Top few.
A slice.

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