Description
This perfect quiche crust recipe is your guide to making a buttery, flaky base that supports any filling, from savory vegetables to rich meats. By following these detailed instructions, you’ll achieve a crust that remains tender and crisp without turning soggy. This versatile crust is ideal for brunches, special occasions, or a comforting family meal. Whether you’re a beginner or an experienced baker, this recipe makes creating the ultimate quiche crust approachable and rewarding.
Ingredients
Scale
For One 9-inch Quiche Crust
- 1 1/4 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 3–4 tablespoons ice water
Instructions
- Prepare Ingredients:
- Start by measuring all the ingredients. Make sure the butter is very cold—chill it in the freezer for 10 minutes before cutting it into cubes.
- Mix the Dry Ingredients:
- In a large mixing bowl, combine 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Whisk until well combined.
- Cut in the Butter:
- Add the chilled butter cubes to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This is what gives the crust its flaky texture.
- Add Ice Water Gradually:
- Begin adding ice water, 1 tablespoon at a time, gently mixing with a fork after each addition. Add just enough water for the dough to come together—typically 3-4 tablespoons is sufficient. Avoid adding too much water to prevent a tough crust.
- Form and Chill the Dough:
- Turn the dough out onto a lightly floured surface and gather it into a disk shape. Wrap the disk in plastic wrap and refrigerate for at least 1 hour. This chilling period is crucial for the butter to firm up, which ensures a flaky crust, and to relax the gluten, making the dough easier to roll.
- Roll Out the Dough:
- Remove the dough from the refrigerator and let it rest for about 5-10 minutes. Roll it out on a lightly floured surface until it reaches a 12-inch diameter and about 1/8 inch thick. Rolling evenly is key to a crust that bakes uniformly.
- Transfer to the Pan:
- Gently roll the dough onto your rolling pin and unroll it over a 9-inch tart pan or pie dish. Press it into the bottom and up the sides of the pan without stretching it. Trim off the excess dough, leaving about a 1/2-inch overhang, which can be folded under to create a thicker edge if desired.
- Blind Bake the Crust:
- To blind bake, preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights, and bake for an additional 10-12 minutes, or until the crust is lightly golden.
- Cool the Crust:
- Allow the crust to cool completely if adding a filling that needs baking, or partially cool if using for a no-bake filling.
Notes
- Chill Everything: The key to a flaky crust is keeping everything cold. Butter should always be chilled, and you can even chill the flour and mixing bowl to help maintain temperature.
- Avoid Overmixing: Overmixing the dough can activate the gluten too much, making the crust chewy instead of tender.
- Blind Baking Tips: If the edges of your crust are browning too quickly while blind baking, use a pie crust shield or strips of aluminum foil to cover the edges.
- Substitutions: If you want a more wholesome crust, you can replace up to half of the all-purpose flour with whole wheat flour. This will add a nutty flavor but may result in a slightly denser crust.
- Storage: You can make the dough ahead of time and keep it in the refrigerator for up to 2 days or freeze it for up to 1 month. Thaw overnight in the refrigerator before rolling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main CoursePastry, Baking
- Cuisine: French
Nutrition
- Calories: 210 kcal
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 37mg