A Pinch of Salt.
Mix salt and herbs into the flour and then using your fingers and thumb rub the chilled butter into the flour to get a 'breadcrumb' type consistency.Add 3-4 tablespoons iced water , however remember you want a crumbly mixture not a dough as in for rotis . Now gather the pastry dough and pat it into a ball ,it should be moist enough to just about hold.This will ensure a delicious khasta/flaky crust when you bite into it.
Cling wrap the ball of pastry in the fridge for 45 minutes, This is an important step as it allows the shortening to become slightly firm, which again helps make the baked pastry more flaky.You now lightly roll out the pastry and put in your flan tin. Prick the base of the pastry all over. You can even pat smaller pieces into the mold to cover the entire base and sides .In a preheated oven ( 180C ) bake the quiche pastry for 10-12 minutes , take out and set aside to cool . Don't unmold at this stage .
10 mushrooms cleaned and cut into 4 pieces with stems trimmed .
1/3 cup chopped leeks including some of the green part-
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