Can you use self raising flour in a quiche?

* Self-raising flour contains baking powder. This is designed to make cakes and bread rise. In a quiche, you want a crisp, flaky crust, not a puffy one.

* Self-raising flour has a lower gluten content. This means it won't create a strong enough structure for the crust. The crust may become too soft and floppy.

Here are some better options for quiche crusts:

* All-purpose flour: This is the most common choice, and provides a good balance of gluten for a sturdy crust.

* Pastry flour: This has a lower gluten content than all-purpose flour, which can result in a more tender crust.

* Shortening or butter: These fats help create a flaky texture.

If you absolutely have to use self-raising flour:

* Reduce the amount of baking powder. Use about half the amount recommended in a standard recipe.

* Add more flour. This will help balance the lower gluten content and create a stronger structure.

* Roll out the dough thinly. This will help ensure the crust cooks through properly.

Remember: For the best results, using a traditional pastry dough is the recommended way to make a quiche crust.