From the kitchen
Goat's Milk Quiche Crust
Milk used in the pastry dough for a delicate texture.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3-4 tablespoons cold whole goat's milk
Method
- Whisk the flour and salt together. Cut in the cold butter until the mixture resembles coarse crumbs.
- Drizzle in the cold goat's milk, a tablespoon at a time, tossing with a fork, until the dough just holds together when pressed.
- Shape into a disc, wrap, and chill at least 30 minutes.
- Roll out and fit into a 9-inch tart or pie pan, then chill 15 minutes more before blind baking.
- Line with parchment and pie weights and bake at 400°F for 15 minutes, then remove weights and bake 5 minutes more before filling.
Kitchen note
The mild acidity in goat's milk tenderizes the gluten slightly, giving a flakier crust than an all-water dough.
Culinary Library
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