Quick N Easy Quiche Crust
Transform your homemade quiches with this buttery, flaky, and foolproof Quick N Easy Quiche Crust recipe! Ready in just 10 minutes of prep time, this versatile crust combines pantry staples like all-purpose flour, cold butter, and a touch of salt to create the perfect base for any savory filling. The key to its tender, melt-in-your-mouth texture lies in chilling the dough and working it gently to maintain its delicate crumb. Ideal for both beginner and seasoned bakers, this recipe includes simple step-by-step techniques like blind baking for a golden, crisp finish. Whether you're hosting brunch or prepping an elegant dinner, this crust is a game-changer and guaranteed to impress.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter (cold, cubed)
- 0.5 teaspoons salt
- 3 tablespoons cold water
Instructions
In a large mixing bowl, combine the flour and salt.
Add the cold, cubed butter to the bowl. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water as soon as the dough holds together when pressed but is not sticky.
Turn the dough out onto a floured surface and gently shape it into a flat disk. Do not overwork the dough to ensure a tender crust.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes before rolling out.
Preheat your oven to 375°F (190°C).
On a floured surface, roll the chilled dough into a circle approximately 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick.
Transfer the rolled-out dough to a 9-inch (23 cm) quiche or tart pan. Gently press it into the bottom and sides of the pan, trimming any excess dough that hangs over the edges.
Poke the bottom of the crust a few times with a fork to prevent puffing during baking.
If your recipe requires a pre-baked crust, line the crust with parchment paper and weigh it down with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment and bake for another 3-5 minutes, or until lightly golden.
Allow the crust to cool before adding your quiche filling.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 0.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 236 mg | 5% | |
*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.
