Ultimate Buttery Quiche Crust Recipe

Here’s a buttery, flaky crust recipe that’s perfect for quiche! This homemade crust will elevate your quiche, adding a delicious, tender base to complement the rich, cheesy filling.

Ingredients

  • 1 1/4 cups all-purpose flour

  • 1/2 tsp salt

  • 1/2 cup (1 stick) unsalted butter, very cold and cut into small cubes

  • 3-4 Tbsp ice water (more as needed)

Instructions

  1. Prepare the Ingredients: Start by chilling your butter in the freezer for about 10 minutes before you begin. This keeps the butter cold, which is essential for a flaky crust.

  2. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour and salt.

  3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. (Alternatively, you can pulse the mixture in a food processor.)

  4. Add Ice Water: Drizzle in the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Add just enough water until the dough begins to come together in larger clumps. Avoid adding too much water, as this can make the crust tough.

  5. Form the Dough: Turn the dough out onto a lightly floured surface and gently gather it into a ball. Flatten the ball into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

  6. Roll Out the Dough: After chilling, remove the dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough into a 12-inch circle, about 1/8 inch thick. Fit the dough into a 9-inch pie pan, pressing it gently into the bottom and sides. Trim any excess dough, leaving a small overhang, and crimp the edges as desired.

  7. Pre-Bake the Crust (optional but recommended for quiche):

    1. Preheat the oven to 375°F (190°C).

    2. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans.

    3. Bake for about 10 minutes, then remove the weights and parchment and bake for another 5 minutes or until the crust is lightly golden.

  8. Proceed with Your Quiche Recipe: Let the crust cool slightly before adding your quiche filling.

Tips for Success

  • Keep the Butter Cold: The cold butter creates pockets of steam as it bakes, resulting in a tender, flaky crust.

  • Do Not Overwork: Overworking the dough can lead to a tough crust, so mix only until it comes together.

  • Pre-Baking (Blind Baking): For quiche, pre-baking the crust helps it stay crisp and prevents a soggy bottom.

This homemade crust will add a rich, buttery base to your quiche that pairs beautifully with the creamy, cheesy filling. Enjoy!