Belula

Quiche Crust

Belula June 03, 2020
Tart in lined with a quiche crust

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
  • Butter
  • Water
  • Egg yolk
  • Salt
  • A quiche tin 20 cm in diameter (8 inch)
  • Parchment paper
  • Rolling pin
  • Rice or beans for blind baking your crust
  • A scale
Tart in lined with a quiche crust

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.
Quiche crust ingredients
Breaking down the butter to obtain a breadcrumb consistency
Add the egg at the centre
Incorporate the egg using one finger
Smearing the dough using the palm of the hand until dough comes together
Smearing the dough using the palm of the hand until dough comes together
Smearing the dough using the palm of the hand until dough comes together
Quiche crust shaped as a rectangle ready to be chilled

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.
Rolled out quiche crust 2/3 mm thick
Cut out round of quiche crust dough
Cut out round of quiche crust dough
Lining the tart tin with quiche crust
Lining the tart tin with quiche crust
Tart tin lined with quiche crust

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?

Some tips:

  • 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.

To defrost:

  • Transfer to the refrigerator overnight.
  • Remove from fridge and let it sit on the counter for about 15 minutes.
  • Roll out the dough.

Variations

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:

Quiche Crust
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes

Servings: 6 servings
Nutrition: 306 cal
Cuisine: French

Ingredients

  • All-purpose Flour 250 g
  • Butter 125 g
  • Salt 7 g
  • Water 50 g
  • Egg Yolks 1

Procedure

  • 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.
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