Quiche Crust
Master the art of crafting a perfectly flaky, buttery quiche crust with this simple yet foolproof recipe. Designed to be your go-to foundation for quiche, this crust combines all-purpose flour, cold unsalted butter, a pinch of salt, and optional sugar for a subtle hint of sweetness. With minimal prep time and a few pro tips—like chilling the dough to enhance its flaky texture—this recipe ensures success every time. Whether you're blind-baking it for a savory quiche Lorraine or using it as the canvas for your own culinary creation, this quiche crust is an essential building block for any baker. Perfectly balanced, it elevates your quiche to gourmet status while providing a tender base that melts in your mouth.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 8 tablespoons Unsalted butter (cold, cubed)
- 0.25 teaspoons Salt
- 3 tablespoons Ice water
- 0.5 teaspoons Sugar (optional, for a hint of sweetness)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and optional sugar until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Gradually drizzle the ice water into the mixture, one tablespoon at a time, while gently tossing the mixture with a fork. Continue adding water until the dough just comes together when pinched.
Turn the dough out onto a lightly floured surface and gather it into a cohesive ball. Flatten it into a disc about 1 inch thick.
Wrap the disc in plastic wrap and refrigerate for at least 1 hour or up to 2 days. This allows the gluten to relax and the butter to chill, resulting in a tender, flaky crust.
When ready to use, lightly flour your work surface and roll out the dough to fit your quiche pan or pie dish. Aim for a circle about 12 inches in diameter and approximately 1/8 inch thick.
Carefully transfer the rolled-out dough to your pan, pressing it evenly into the bottom and sides. Trim any overhanging dough, leaving about 1 inch of overhang, which can be folded under and crimped for a decorative edge.
Chill the dough-lined pan in the refrigerator for 30 minutes to prevent shrinking during baking.
Optionally, blind bake the crust if your quiche recipe requires it by lining the crust with parchment paper, filling it with pie weights or dried beans, and baking it in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until lightly golden.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.5 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
