There’s nothing quite like a homemade quiche with a buttery, flaky crust that’s just the right balance of crispy and tender. If you’ve ever felt intimidated by making your own quiche crust, you’re in for a treat! This quiche crust recipe is foolproof, easy to follow, and guaranteed to elevate your quiches from good to extraordinary. Say goodbye to store-bought crusts and hello to your new baking obsession!
Quiche Crust Recipe
Cuisine: FrenchDifficulty: Easy1
servings40
minutes15
minutes180
kcalA buttery, flaky quiche crust recipe that’s perfect for any savory pie. Elevate your quiches with this easy-to-follow, homemade crust for a mouthwatering experience.
Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 egg yolk
3-4 tablespoons ice water
Directions
- Step 1: Prepare the Dough
- In a large bowl, mix the flour and salt together.
- Add the cold, cubed butter. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.
- Add the egg yolk and mix briefly.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.
- Step 2: Chill the Dough
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Step 3: Roll and Blind Bake
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Fit it into a 9-inch pie dish, trimming any excess.
- Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans.
- Blind bake for 15 minutes, then remove the weights and bake for another 5 minutes until golden brown.
- Let it cool before adding your quiche filling.
Notes
- Chilling is Key: Chilling the dough helps relax the gluten and ensures a flaky crust.
- Butter Temperature: Use cold butter to achieve a perfectly flaky texture.
- Blind Baking: Prevents the crust from getting soggy when you add your quiche filling.
Tips for the best Quiche Crust
- No Pastry Cutter?: Use your fingers, but work quickly to avoid melting the butter.
- Extra Flavor: Add herbs like thyme or rosemary to the dough for a savory twist.
- Storage: The dough can be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months.
Recipe Variant
No-Crust Quiche Option
For a gluten-free and low-carb alternative, skip the crust entirely. Just pour your quiche filling into a greased baking dish and bake. The result is a creamy, custard-like quiche that’s just as satisfying!
FAQ
Yes, but it may change the texture slightly. Use half whole wheat and half all-purpose flour for a healthier option.
Make sure to chill the dough and use pie weights during blind baking.
Yes, the egg yolk adds richness, but you can skip it and adjust the water as needed.
Yes, wrap it tightly in plastic wrap and freeze for up to 2 months.
If you loved this quiche crust recipe, try making the Crisco Pie Crust Recipe for a perfect brunch pies!
Creating a homemade quiche crust from scratch may sound daunting, but it’s actually a simple way to take your quiches to the next level. With this foolproof recipe, you’ll get a buttery, flaky crust every time. Whether you’re filling it with vegetables, cheese, or meats, this crust will be the perfect base for all your favorite quiche recipes. Once you try it, you’ll never look back!
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