Homemade Quiche Crust
Calories: 26
Adjust Servings Here: 9 Pie Crust
Description
Homemade quiche crust is simple and easy to make from scratch. With just four ingredients, which are pantry staples, this takes 10 minutes to combine and 20 minutes to chill.
Ingredients
All butter quiche crust
- 190 g (1½ cup) All-purpose flour
- 113 g (½ cup) Unsalted butter chilled, cubed
- ½ tsp Salt
- 1 Egg large
- 2 tbsp Chilled water (up to 1/4 cup)
Combination quiche crust
- 190 g (1½ cup) All-purpose flour
- 60 g (¼ cup) Unsalted Butter chilled, cubed
- 60 g (2 oz) Vegetable shortening chilled
- ½ tsp Salt
- 1 Egg large
- 2- 4 tbsp Chilled water
Eggless quiche crust
- 190 g (1½ cup) All-purpose flour
- 60 g (¼ cup) Butter unsalted, chilled cubed
- 60 g (2 oz) Vegetable shortening chilled
- ½ tsp Salt
- 60 ml (¼ cup) Chilled water (up to 1/2 cup)
Instructions
Quiche dough
- In a food processor, add the flour, salt, and chilled cubed butter (and vegetable shortening). Pulse for 30 seconds until it resembles coarse breadcrumb consistency.190 g All-purpose flour, 113 g Unsalted butter , ½ tsp Salt
- Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.1 Egg, 2 tbsp Chilled water
- 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.
- 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 at 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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