A flakey and buttery quiche crust recipe. An easy recipe that shows exactly how to make the perfect crust for your quiche.
I am a quiche fan. There I said it. I could have quiche for every meal, no questions asked. And if it's with homemade crust so much better. Ever since I learned how to properly make it, I enjoy my favourite meal even more. It also reminds me of Sunday lunch at my parents' house: there was always a quiche as part of the menu!
What do you need to make quiche crust?
To make pie crust for quiche you need:
- All-purpose flour
- Egg yolk
- A quiche tin 20 cm in diameter (8 inch)
- Parchment paper
- Rolling pin
- Rice or beans for blind baking your crust
- A scale
How to make quiche crust?
Making this dough is rather easy and straightforward. A few tips:
- Butter must be cold.
- The water you use must be ice cold to.
- Do not overwork your dough. You do not want it to become super elastic or it will shrink in the oven.
The step by step is simple:
- In a bowl mix together all the dry ingredients and add the cold butter cut into small cubes.
- Rub the butter and the flour together until you end up with a sandy/breadcrumb consistency.
- Add the egg and mix using one finger.
- Transfer the dough onto your working surface and use the palm of your hand to smear the dough and obtain a homogeneous mixture. You can repeat the operation up to 2 or 3 times. You can watch how to smear the dough in the video below.
- Shape into a rectangle of 2 cm high and refrigerate for a minimum of 2 hours.
How to line a quiche tin?
Some tips to help you succeed:
- Work with cold dough. If after rolling it out you find it difficult to handle, put it back in the fridge for 15/20 minutes before continuing.
- Make sure your work surface is slightly floured always. It prevents the dough from sticking to your kitchen counter.
- After every time you pass the rolling pin over the dough, turn the dough 90 degrees. This will ensure that the dough will be evenly rolled out throughout the surface.
- Cut a round slightly bigger than your quiche tin.
- Try to work fast. Lots of butter in the dough make it trickier to work with.
You can watch how to line a quiche tin in this video: How to line a tart tin with shortcrust pastry.
How to bake crust for quiche?
- After lining the tin transfer to the fridge cover in plastic wrap for 30 minutes.
- Make sure your oven is pre-heated.
- Prebake/blind bake your curst: - Line the quiche tin and line the interior of the crust with parchment paper. Fill with beans or rice and blind bake for 12 minutes. - Remove the beans/rice and the parchment paper and bake until the quiche crust is cooked and is still without colour.
- Now the dough is ready to be filled with the filling of your choice and baked until golden.
About Freezing this Crust
Freezing this dough is an excellent idea. As a matter of fact, I highly recommend tripling or quadrupling the recipe, dividing the dough in 4 parts, and freezing each one separately. This way you work once and have quiche crust for 4 different occasions.
To freeze the crust:
- Shape it as a rectangle of about 2 cm high.
- Cover in plastic wrap twice and then transfer to freezer bag.
- You can keep it in the freezer for up to 3 months.
- Transfer to the refrigerator overnight.
- Remove from fridge and let it sit on the counter for about 15 minutes.
- Roll out the dough.
If you want to make this a gluten free quiche crust you can replace the all-purpose flour by a gluten free store-bought mix. You might need to add a little more water as the gluten free flour mix absorbs more liquid than regular flour does.
You can find a gluten free quiche crust recipe here if you prefer Gluten-Free Quiche Crust.
Some ideas for quiche fillings
Now that you have your crust ready, here are some ideas for quiche fillings:
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Servings: 6 servings
Nutrition: 306 cal
- 1. In a bowl mix together all the dry ingredients and add the cold butter cut into small cubes.
- 2. Rub the butter and the flour together until you end up with a sandy/breadcrumb consistency.
- 3. Add the egg and mix using one finger.
- 4. Transfer the dough onto your working surface and use the palm of your hand to smear the dough and obtain a homogeneous mixture. You can repeat the operation up to 2 or 3 times.
- 5. Shape the dough as a rectangle 2 cm thick and cover in plastic wrap.
- 6. Chill the dough in the refrigerator for a minimum of 2 hours.
- 7. Pre-heat the oven to 170 C°/360 F.
- 8. Butter the tin.
- 9. Line the quiche tin and line the interior of the crust with parchment paper. Fill with beans or rice and blind bake for 12 minutes.
- 10. Remove the beans/rice and the parchment paper and bake until the quiche crust is cooked and is still without colour.
- 11. Now the dough is ready to be filled with the filling of your choice and baked until golden.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!