A favorite culinary tradition of mine is making homemade quiche during the fall season. I love a classic quiche Lorraine, filled with smoky bacon, rich Gruyère cheese and shallots. But I’ve also tried ones stuffed with spinach, onions and mushrooms or zucchini, red peppers, olives and goat cheese — two recipes courtesy of Reddit.

This year, as I prepare for my annual quiche indulgence, I’m challenging myself to make homemade shortcrust pastry. I’ll admit, I’ve always taken shortcuts when it comes to the crust, opting for the frozen, pre-rolled sheets available at my local supermarket. However, I’ve been inspired to try making it homemade following this season’s “Pastry Week” episode of “The Great British Baking Show.”

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In the technical challenge, bakers were asked to make a short

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