This quiche crust recipe makes a crisp, buttery crust with no soggy bottom! Here’s the secret to the perfect pie crust for quiche.

Quiche crust

Making quiche? Great, we’ve got the pastry covered. Here’s the perfect Quiche Crust recipe to use when baking up a quiche of any flavor! Here’s the thing about quiche though: it’s notorious for coming out with a soggy bottom. (We can just feel the Great British Baking Show judges disapproving stares!) It’s a common problem because quiche is a custard pie: a type of pie with a liquid filling that can soak through the crust if you’re not careful. Here’s how to get it perfectly crisp and buttery…every time!

Looking for gluten free? Try this Gluten Free Quiche Crust.

How to make quiche crust: an overview!

Here’s a little overview of the process of how to make quiche dough from scratch! Since you’ve ended up here, we assume we agree on this fact: homemade quiche crust is infinitely better than store-bought. That’s not to say purchased pie crust works in a pinch! But if you’ve got the time and energy, homemade is the way to go. Here’s an outline of the time you’ll need for this recipe:

Make the crust dough20 minutes
Roll out and freeze the crust10 minutes
Blind bake the dough (make the filling while it bakes)25 minutes
Bake the quiche40 to 50 minutes, inactive
Quiche crust recipe

Equipment for homemade quiche crust

What do you need for this quiche crust recipe? Here’s an equipment list! When you’re ready to start, have confidence! Working with dough takes time and practice. If it’s your first time, give yourself some grace. (Let us know if you have any questions in the comments below.)

  • Use a standard 9-inch pie plate, not deep dish. This crust is intended for a standard thickness of quiche.
  • A pastry cloth is helpful, but not necessary. Got a pastry cloth? It helps for rolling out the dough so it doesn’t stick on the counter (otherwise, just lightly dust the counter with flour). Here’s a link to buy a pastry cloth if you make pie crust on the regular.
  • Grab a rolling pin and pizza cutter. These are essential for rolling and cutting the dough.
  • You’ll need pie weights, dried beans, or rice! The key to quiche crust is blind baking it. Use ceramic pie weights (like these pie weights we use) and pour them right into the crust so it doesn’t shrink or get too puffy. Or, you can use dried beans or dry rice if you don’t have pie weights! It doesn’t harm them: you can still cook them as normal after using them as weights.

How to avoid a soggy bottom? Blind bake the crust!

The biggest key to quiche crust? Blind bake the crust! Blind baking is baking a pie crust without the filling. This avoids the soggy bottom problem by making the crust perfectly firm before you add the filling. This is important for a custard pie like a quiche because the filling is so wet. If you don’t blind bake, you’ll get soggy bottom crust for sure (we did).

Here’s what to know about blind baking and how to get the perfect flaky crust:

  • First, freeze the crust 10 minutes. Why? This helps the crust to hold its shape while blind baking. (This freezer method shortcuts refrigerating for a few hours. You’re welcome!)
  • Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust! Then bake it for 15 minutes.
  • Remove the pie weights. Once the crust bakes 15 minutes, remove the weights and bake 8 more minutes. Then you’re ready to fill your quiche!
Quiche crust

Make ahead instructions for quiche crust

Can you make a homemade quiche crust in advance? Yes! This crust is very easy to freeze. Here’s what to know about the process:

  • Make the dough and roll it out into the pie plate. This is business as usual.
  • Wrap in plastic and freeze up to 3 months! When you get to the freeze for 10 minutes step, you can simply freeze…for months! When you’re ready to make the quiche, pick back up at the blind baking step (Step 5 below).

Quiche recipes!

You can use this quiche crust for any filling of quiche you choose. Here are a few of our favorites:

What’s your favorite filling? Let us know in the comments below.

This quiche crust recipe is…

Vegetarian. For gluten-free, go to Gluten Free Quiche. For vegan, substitute coconut oil or vegan butter, or go to Vegan Pie Crust.

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Quiche crust

Perfect Quiche Crust

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 23 minutes
  • Total Time: 53 minutes
  • Yield: 1 quiche crust 1x


This quiche crust recipe makes a crisp, buttery crust with no soggy bottom! Here’s the secret to the perfect pie crust for quiche.


  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 6 tablespoons unsalted butter (for vegan, substitute coconut oil or vegan butter)
  • 4 to 6 tablespoons ice water


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Make the dough: In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
  3. Roll out the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking).
  4. Freeze: Freeze the crust for 10 minutes before blind baking. (Alternatively you can wrap it in plastic wrap and freeze for up to 1 month in a metal pie plate; don’t use a glass pie plate for long-term freezing.)
  5. Blind bake: Remove the dough from the freezer. Crumble a sheet of parchment paper, then place it gently on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake an additional 8 minutes until the bottom is lightly browned.
  6. Add your quiche filling and bake: Remove the crust from the oven and fill it using the quiche recipe of your choice! Try our Asparagus Quiche or Spinach Quiche.
  • Category: Essentials
  • Method: Baked
  • Cuisine: French
  • Diet: Vegetarian

Keywords: Quiche crust, quiche crust recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. A very cold ceramic dish should not go from freezer to oven as it will probably crack. Readers should be warned. Of course, if metal or aluminum pans are used there is not an issue.

    1. Wow great catch! What about a Pyrex glass dish?

      Also, and sorry if this is a newbie question, should I grease the dish before putting the pie crust in?

      Thanks for your advice! 🙏

      1. Thanks for asking! We added a note to the recipe that if you’re freezing the pie crust for long-term storage, you should use a metal pie dish. The glass pie dish is fine for the 10 minute freeze! And no, you don’t need to grease the dish before putting the pie crust in: it’s buttery enough that it won’t stick. Great questions!

  2. This is my go-to recipe now! I use 1.5x for my deep pie dish. It’s so quick and easy. Love it for quiche and shepherd’s pie and other pot pies! Thank you :)

  3. I made two changes to the process that might invalidate my opinion: instead of freezing the crust, I put it in the refrigerator for three hours, as I was going out for the afternoon. And I didn’t blind bake it, because the recipe I’ve been using for just shy of 50 years is a two-temperature recipe – 425° for 15 minutes and 300° for the remainder. I reasoned that this would suffice.

    That being said: I personally have a lot of difficulty with pie crusts. Even between waxed paper, I almost always have trouble transferring to the quiche pan without massive rips, necessitating a lot of patchwork once it’s mostly in the pan. That doesn’t affect the taste, of course, but it’s eternally irritating.

    This was the easiest crust to handle that I’d ever had the pleasure of making. It rolled out easily and relatively quickly. I was able to transfer it into the pan perfectly – an unbelievable joy compared to my normal misery.

    The taste was excellent. The exposed part in the fluted top of my ceramic pan was somewhat crisp, perhaps because of the initial 425° temperature, but I didn’t mind – it was an interesting change from the norm. The remainder was appropriately firm. It was easy to cut without breaking apart.

    All in all, I’m extremely pleased with this recipe. Five stars in my book!

  4. Great recipe. Well expained. Best pie crust recipe yet. Easy to follow and very specific.

  5. Hi! I’m trying to make this for Xmas morning. Could I blind bake the crust, refrigerate the cooked crust and egg mixture separately then bake them together in the morning from the fridge?
    I only have time to bake it together and not bring bake the day of.
    Thanks in advance!