Hi. I’m desperately trying to master pastry. I agree it’s better than shop bought, but I do find it’s a lengthy process from start to finish. (You can’t just whip up a quiche for tea in an hour due to resting and freezing).
I’m following the quiche Lorraine recipe and wondered which of the following are potential stopping points...allowing me to finish off later?
1. Can I leave the dough resting for longer? How long?
2. Can I roll out and line a tin and leave the uncooked case in the freezer for longer?
3. Or should I get as far as the baked pastry case and stop there...to finish later?
Any thoughts on which is best? Many thanks.