quiche crust

Recipe video above.&nbsp;Inactive chill time: 1 hour. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x&nbsp;23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Quiche Crust

tsp salt

/ 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes

tbsp ice cold water (+ more as required)

Place flour, salt and butter in a food processor.&nbsp;

Pulse 10 times or until it looks like breadcrumbs.

With the motor running on low, pour 2.5 tbsp of water into the tube feeder.

Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.

Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.

Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)

Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.

Gently roll the pastry so it wraps around the rolling pin.

Unroll it over the quiche pan - 23cm / 9".

Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).

Roll the rolling pin across the top to cut off the excess pastry.

Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).

Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)

Bake for 20 minutes, then remove from oven.

&nbsp;Turn oven DOWN to 180C/350F (or 160C/320F fan).

Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.

Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.&nbsp;

The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

This pie crust is made in a food processor with butter and sour cream to add extra fat into the pie dough to ensure a tender flaky crust and no soggy bottom.

Homemade Quiche And Pie Crust Recipe

all purpose flour

butter

egg (beaten)

water

sour Cream

apple cider vinegar

tbsp sugar

tsp kosher salt (or

Mix all your dry ingredients into a large bowl

Add dry ingredients to a food processor.

Add the cold butter to the flour in the food processor and mix until butter is combined and looks like coarse sand.

Dump flour butter mixture into a large bowl and set aside.

Now mix your egg, water, sour cream and vinegar in a medium bowl.

Add wet ingredients to the flour butter mixture and mix until the dough just starts to come together. Coming together means that you can pick up a chunk of your dough, squeeze it together and it stays together. You may need to add an additional tablespoon of cold water if this does not happen. TIP: you do not want the dough to be smooth, just hold together.

Once the dough has come together, dump out on to a lightly floured board and shape into a ball. Divide the ball into 3 sections and form into round balls.

Take each ball of dough and shape into a ball and press down into a disc.

Wrap each disc with plastic wrap.

Refrigerate dough for 20-25 minutes to make the butter cold again (this helps with flakey layers)

Once dough has been refrigerated, place it on lightly floured surface and fold it half.

Lightly roll it into a small circle and fold it in half again. Roll it out to the size you need now and transfer to your baking pan that you are using.

Blind bake the quiche crust for 10 minutes in a 350 degree oven.

Remove and let cool.

Add your quiche filling the bake according to recipe instructions.

If Making Quiche

After you roll out the crust and place it in your pie dish, you add your pie filling and bake it according to the recipe instructions of the dish that you are making.

For pie crust

This pie crust recipe was super easy to work with. I was looking for a pie crust that wouldn't fail and this is it! My quiche was spectacular!  I will be using this pie crust recipe it whenever I need it. Thank you for sharing it! You're awesome!

Inspired by Stella Parks, this quiche crust recipe relies on a single extended pre-bake, often known as a blind bake. This genius method eliminates the need to dock the dough or juggle two separate baking periods. The outcome? An exceptionally flaky, sturdy crust that holds its shape and won’t shrink or puff up. Here’s the good news – you can prepare the dough using a variety of methods. I’ve found that rolling the butter into the flour produces a supremely flaky crust and provides a bit more control. However, I&#039;ve outlined alternate methods in the note section. Feel free to experiment based on preference or available equipment. While this article is tailored for homemade quiche, such as this Gruyère Leek Quiche, feel free to apply this recipe and technique to any savory pie of choice.

Quiche Crust Recipe

(1¼ cups) unbleached all purpose flour

(1 teaspoon) Diamond Crystal kosher salt (or ½ teaspoon fine sea salt)

(4 oz; 1 stick) cold unsalted butter

(60 mL) ice water (plus more as needed)

Equipment Set aside the equipment listed above as you prepare and assemble the dough.Read Before Starting: Here’s the good news – you can prepare the dough using a variety of methods. I’ve found that rolling the butter into the flour produces a supremely flaky crust and provides a bit more control. However, I&#39;ve outlined alternate methods in the note section. Feel free to experiment based on preference or available equipment.

Roll in the Butter: In a medium bowl, whisk together the flour and salt. Cut the butter into ¼-inch thick slices (slices vs. cubes speeds things up considerably) and add to the bowl. Toss until all the butter pieces are coated with flour. Transfer the mixture to a clean work surface. Using a rolling pin, roll the butter into the flour until it resembles thin sheets - using the bench scraper to move and keep the mixture in a tight pile. Transfer the mixture back into the bowl.

Add Ice Water: Add 4 tablespoons (60 mL) of ice water to the flour mixture, tossing with both hands until it has been evenly absorbed. If it&#39;s super crumbly or any bits are particularly dry or, add more ice water to those areas as needed. Note about Water: The total amount of water will vary depending on flour brand and humidity, I usually need anywhere from 4 to 6 tablespoons. The dough should be slightly shaggy, but easily hold together when pressed together with both palms. A few dry bits are ok. Transfer the dough to a clean countertop. Using the bench knife to help, press the dough into a round flat disc, roughly 1-inch thick. Avoid over-working the dough.

Rest and Chill: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour before rolling and shaping. Alternatively, the dough can be stored in the fridge for up to 3 days before rolling and shaping. If chilling for longer, be sure to set it on the countertop for 10 to 20 minutes before rolling. It should be cold, but not too firm - otherwise it will crack.

Roll and Shape: Remove the dough from the fridge, unwrap, and place on a lightly floured countertop. Using a floured rolling pin, roll the dough - starting from the center out to the edges - rotating the dough continuously as you work and dusting with more flour if needed. Gently massage the edges of the dough with your fingertips if they start cracking. You want the dough to be roughly 2-inches wider than the diameter of your baking pan and about  ⅛-inch thick.

Shape and Freeze: Carefully lift and transfer the dough to the pan. Gently lift and nudge the dough into the edges of the pan, being careful to avoid stretching or pulling the dough. Using scissors, trim the overhang so that it extends no more than ½-inch to ¾-inch past the edge of the pan. Fold the edges under and crimp as desired. If are using a deep tart pan, press the dough into the edges, then roll the rolling pin over the rim to cut off and trim the excess.Cover the shaped crust tightly with plastic wrap and freeze until solid, a minimum of 1 hour, or up to 3 months if desired. Freezing the shaped crust ensures the butter stays very cold throughout baking; it also allows maximum flexibility when it comes to prepping ahead.

Line and Weigh Down with Beans: Preheat the oven with a rack in the center position to 375°F (190°C). Remove the pie pan from the freezer, discarding the plastic wrap. Line with lightly buttered aluminum foil (if using non-stick foil, skip greasing – the shiny side should face out), fully covering the edges of the pan You will most likely need to use an additional sheet of foil.Fill all the way to the top with dried beans (*this holds the dough in place and keeps it from shrinking).

Extended Pre-Bake (Blind Bake): Place the pan on a rimmed sheet pan and bake until the edges are crisp, lightly golden, and the bottom is dry, about 55 to 70 minutes (yes, it requires a long time!). Note: I recommend checking on the crust after 45 minutes – do this by gently pulling back one edge of the foil to check the crust color and texture. Continue baking, checking the crust every 10 minutes, as needed. The time can vary depending on dough thickness and the material of your pie pan.Carefully lift the foil with the beans and set aside in a bowl to cool (you can re-use the beans over and over again!). Set on a rack and allow the crust to cool. It can be lukewarm, but should not be hot when you add the filling.

My husband told me the crust was the best part of the quiche I made.  I used method number one, rolling the butter into the flour.  AWSOME!

I used 1tsp of  fine salt. Is this why the crust is super duper salty?  Did this recipe specify coarse kosher?   Kosher comes in different size crystqls

If you&#039;re looking for a basic recipe to make a perfect quiche crust, you&#039;ve come to the right place! I have made this recipe hundreds of times and it has never failed.

Quiche Crust (Basic recipe)

flour

g butter (cold,

water (cold)

salt

In a large mixing bowl or the bowl of your kitchen machine, mix the flour and salt.

Add the cold butter and rub it in with your fingers until the mixture looks like coarse crumbs (or use a mixer with a paddle attachment).

Gradually add the cold water, mixing just until the dough comes together. It should be soft but not sticky.

Shape into a ball, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

Roll out the dough on a floured surface, then press it into your greased quiche pan.

Great explanation, easy to follow, gives me (a non-pastry maker, the courage to try.  Thank you

Excelente. Se ve muy fácil.
Al colocarla en el molde para llevarla al horno se le pone algo encima?

So simple will try when l have butter l make crustless quiches but this looks yum thankyou

Love how quick and easy it is to make…that will be my go to recipe from now on.

I add 1/2 teaspoon of Rosemary and a little Thyme to the recipe for an herbed-pastry crust.

Excellent.  Exactly what one likes:  Plain, good, wholesome pastry shell for quiche.
Easy to make and delicious.  
Pre-made, packaged pastry will never taste as good as made-from-scratch pastry,
and you don't need the 50 ingredients listed.

If you are short of time, you can simply make a basic quiche crust with Flour, Water and a little salt.
If you have more time, this recipe is the finest one.

Thank you,
Nuala Galbari

Thanks so much, I use this crust recipe with all the quiches I make!

https://videos.scriptwrapper.com/11516/jmrwdytqx7xbafil4urg/original/video.mp4

If you’re looking for a basic recipe to make a perfect quiche crust, you’ve come to the right place!  

If you are a fan of French cuisine, savory tarts and quiche recipes, then you probably knows that what makes a quiche truly stand out is the delicious and crispy crust!

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