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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

Description

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


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 6 tablespoons unsalted butter (for vegan, substitute coconut oil or vegan butter)
  • 4 to 6 tablespoons ice water

Instructions

  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