KOMPAS.com – One of the Indonesian MasterChef participants Season 12, Sanggah made Quiche For the challenges of Hamper made from cheese today, Saturday (3/15/2025).
Sanggah made Leek, Mushroom, and cheese quiche or Quiche With leeks, mushrooms and cheese. He uses portable mushrooms with cheese Cheddar.
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However, according to the Indonesian Masterchef jury Season 12, the skin layer of Quiche Made of the lower lower sangkah alias is still wet.
Apart from the unhabited skin, there are some mistakes in making Quiche which should be avoided. Check out more.
Mistakes in making Quiche
1. Do not bake the skin first
Quiche Illustration.Reported from Tasting TableSaturday (3/15/2025), one of the mistakes that often occurs when making Quiche is not baking the skin first before baking the contents.
As a result, not a few who roast the skin and the filling in raw conditions together.
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Even though it is important to bake or pre-bake part of the skin Quichefirst. The term of this process is blind-baking or baking the skin of the dough without filling.
So, what happened when you didn’t bake the skin before? Stuffing Quiche will seep into the skin and lock humidity. As a result, the skin will not be crispy, but soft.
2. Not cooling the skin mixture
Quiche Illustration.When making skin dough Quicheuse cold butter. Not only that, it is important to maintain the temperature of the butter until the dough is roasted in the oven.
The process of making the dough will raise the temperature of the dough, including the menus. If you immediately grind the dough, you will activate gluten.
To note, butter contains water and liquid will activate gluten so it is important to keep the butter cold.
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After making the dough, flatten and cover it with plastic wrap Before putting it in the refrigerator. Cool the dough for about 30 minutes or overnight.
The cooling process in the refrigerator is done again after you grind the dough. When your dough has been arranged on the pan, put it back in the refrigerator first for at least 30 minutes before baking.
