Quiche Crust Recipe From Scratch

Want a buttery, flaky, never-soggy quiche crust you can prep in minutes? This quiche crust recipe is made with pantry staples and takes just 10 minutes to combine and 20 minutes to chill. It’s perfect for any quiche, savory tart, or freezer prep ahead of time.

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I’ve been making shortcrust pastry since I was a teen—first by hand, then with a food processor, and eventually in batches for the freezer. My mom always said every great pie or quiche starts with a good crust, and she was right.

Having a few crusts prepped and frozen has become my secret weapon—especially for last-minute brunches or quick dinners. When I’m short on time, I just grab one, add a simple filling, and bake. And honestly? It’s hard to beat that buttery homemade flavor.

Why you’ll love this quiche crust

• Flaky and buttery — holds together, but never tough
• Uses just 4 ingredients (plus water)
• Works with any filling, sweet or savory
• Can be made by hand or in a food processor
• Freezer-friendly — make it ahead and save time
• Blind bakes without shrinking or puffing
• You can make this crust in the food processor, as I am doing today, or by hand, as I have shown in the pie crust by hand recipe.

Ingredients and substitutes

• Flour – Use unbleached all-purpose flour. Avoid self-rising or bread flour.
• Butter – I prefer all butter for rich flavor. You can substitute half with vegetable shortening for extra flakiness.
• Salt – Don’t skip it. My mom added a pinch of sugar too for balance.
• Egg – Adds structure and crumbly texture. Can be omitted for an eggless crust.
• Water – Use ice-cold water. Never add ice cubes directly to dough.

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Step-by-step: Easy quiche crust recipe

Quiche dough

• In a food processor, add the flour, salt, chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until the mixture resembles coarse bread crumb consistency.
• Next, combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.

• Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Then, flatten into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.

Roll the quiche crust

• Once firm enough, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
• Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially in the bottom edges.
• Next, remove the excess dough and neaten the edges.
  • When using a quiche or tart pan, I like to roll my rolling pin over the tart to cut off the excess around the edges. Then, neaten the edges by running your thumb along the edges.
  • If using a pie pan, fold the edges under and crimp the edge by forming a V shape with your thumb and index finger.
• Chill the quiche crust in the fridge for 15 minutes up to 48 hours.

Bake the quiche crust

• Preheat the oven to 400°F / 200°C / Gas Mark 6.
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)
• Bake for 15 minutes – then, remove the pie weights and parchment paper. Add the filling to the pre-baked crust and bake it further for as long as necessary, until the filling is cooked. Depending on the recipe, you will need to reduce the oven temperature to 350°F/ 177°C/ Gas mark 4
• When baking, if the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield to prevent them from becoming too dark.

What pan do you use for quiche?

You can make quiche in a quiche pan, pie pan, or tart pan with a removable bottom. Most of my pies are made in tart pans. The advantage of the tart pan with a removable bottom is that you can take it with you over to friends and family.

And yet, when I make quiche at home, I like to use my stoneware pie pan. The advantage of stoneware is that it gives a lovely crisp crust that does not get soggy as it cools down. And, the quiche or pie also stays warm longer.

Tips for success

• Use chilled flour, butter, and water — cold is key
• Don’t overwork the dough; stop when it just comes together
• Always chill before rolling, and again before baking
• Dock and blind bake to prevent puffing
• Brush with egg white before filling to prevent sogginess (optional)

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