Quiche Pastry
Craft the perfect foundation for any quiche with this buttery, flaky homemade Quiche Pastry recipe. Made from simple ingredients like all-purpose flour, cold cubed butter, and a touch of salt, this pastry dough creates the ultimate crisp and tender crust. An optional egg yolk adds richness, while the careful technique of rubbing butter into the flour ensures a crumbly texture without overworking the dough. Chilling the pastry before rolling guarantees a no-shrink crust that holds its shape beautifully. Ready in just 20 minutes of prep, this versatile quiche crust is the ideal base for both savory and sweet fillings alike, making every bite a masterpiece. Whether you're hosting brunch or prepping a light dinner, this quiche pastry is your go-to recipe for elegant and reliable results.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 3 tablespoons Cold water
- 1 item Egg yolk (optional)
Instructions
Place the all-purpose flour and salt in a large mixing bowl.
Add the cold, cubed butter to the flour and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Be careful not to overwork the dough.
Gradually add the cold water, one tablespoon at a time, mixing the dough lightly with a fork after each addition. If using, add the egg yolk at this stage to make the dough richer.
Bring the dough together gently with your hands, shaping it into a flat disk. Avoid kneading to prevent the dough from becoming tough.
Wrap the pastry in plastic wrap and refrigerate for at least 30 minutes before rolling out. This helps the dough chill and reduces shrinkage when baking.
Once chilled, lightly flour your surface and rolling pin, and roll the pastry out to fit your quiche pan, around 1/4 inch thick.
Transfer the rolled-out dough to your quiche pan, gently pressing it into the edges. Trim off any excess dough with a knife or kitchen scissors.
Prick the base of the pastry all over with a fork to prevent it from puffing up during baking.
Follow your quiche recipe for further instructions, such as blind baking (if needed), before adding the filling.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 0.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 313 mg | 7% | |
*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.
