Intimidated by quiche and all that pastry making? Try this beginners guide and you'll be surprised how simple it can be
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The pastry shrank during baking: If you don’t chill your pastry for long enough, the butter will start to melt during baking before the pastry has time to set, causing shrinkage. Chill the pastry for at least 30 mins before baking – plus, if you trim the pastry so that it is above the rim, it won’t matter if it shrinks slightly.
The cooked pastry case cracked
Pastry that is rolled out too much becomes overworked and too elastic. As a result, it can spring back during baking or little cracks form. Get the pastry to a pliable texture before you start rolling, then do lots of gentle rolls and turns as opposed to a few forceful ones. Plug any small cracks with a little leftover pastry before pouring in the custard.