Making a buttery, flaky quiche crust from scratch is easy peasy. It takes only 10 minutes to make the dough and roll it out, then 20 minutes to get it cold and ready to bake. I’m sure you’ll agree that a fabulous homemade crust is much more flavorful than a pre-made pastry crust bought from the store. Although I use a food processor for this quiche crust recipe, you can use either a stand mixer or a large mixing bowl with a wooden spoon and a pastry blender. So tie on your apron and get ready to make a buttery quiche crust that you’ll be proud of!
Tips for Making a Flaky Quiche Crust from Scratch
This recipe for making a flaky quiche crust is different from my beloved homemade pie crust recipe. When serving homemade pies, it’s customary to serve and slice directly from the pie dish. Although this method also works for serving quiche, I prefer to serve mine outside the quiche dish. This means my tender flaky crust must be sturdy enough to stand alone and support the quiche contents without falling apart.
TIP #1: Adding an egg to the quiche crust recipe will help bind the ingredients together and keep your crust from collapsing when removed from the quiche pan.
TIP #2: It’s important that the quiche crust is cold when filled and baked. Here’s the test: the cold dough should not lose its shape when pressed. When the fat (the butter) within the dough gets cold it helps keep the thin layers of flour/water separated which is exactly what’s needed to achieve a beautiful flaky quiche crust!
Ingredients for a Homemade Quiche Crust
These are the simple ingredients you’ll need to make a quick and easy homemade quiche crust: all-purpose flour, sea salt, unsalted butter, one large egg, ice water. That’s it! More than likely you already have these 5 basic ingredients on hand at home.
How to Make a Quiche Crust
In a small mixing bowl add the egg and ice water. Whisk until combined, then set the bowl aside.
In the bowl of a food processor, add the flour and salt. Pulse briefly to mix the ingredients.
Add in the butter pieces. Pulse until the mixture resembles coarse meal.
Add in the egg/ice-water mixture. Pulse until a lovely dough forms.
Transfer the dough to a lightly-floured board.
Roll out the quiche crust to fit the approximate measurements of your quiche pan. Lay the crust on top of the quiche pan and with your hands, lightly press it into place. It’s okay if your quiche crust is larger than the quiche pan; simply trim off any excess dough with a paring knife.
Time-saving Tip for a Quick Quiche Crust
You may have noticed that I skipped the step that many bakers use. Most quiche crust recipes require the dough to be refrigerated for two hours before being rolled out and placed in the quiche pan or dish. I’m a busy person and I don’t have extra time to wait around for the dough to get cold. So what I do is this: after the quiche dough is rolled out and placed in the pan, I stick the pan with the dough into the freezer for 20-25 minutes. Basically, it’s in the freezer for the amount of time I need to clean up after making the dough and prep all the ingredients for the quiche filling. Over the years this time-tested method has worked like a charm for me! The quiche crust is flaky and fabulous. I like recipes that are quick and easy to make with minimal lag time. How about you?
Kitchen Tools for Making this Quiche Crust Recipe
When making a quiche crust I love using a food processor. I’ve included an Amazon link below for the exact model I use as well as links for a standard quiche dish as well as my favorite type – quiche pans with a removable bottom. When my quiche is ready to serve I lift the bottom of the pan upwards and allow the rim to cleanly slip downwards. For a beautiful festive look, I serve my quiche on a beautiful cake stand.
Making a buttery, flaky quiche crust from scratch is easy peasy. It takes only 10 minutes to make the dough and roll it out, then 20 minutes to get it cold and ready to bake.
- 1 large egg
- 2 + 1/2 tablespoons ice water
- 1 + 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 10 tablespoons unsalted butter, sliced into small cubes
- In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
- In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
- Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
- Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.
- Your cold quiche crust is ready to be filled and baked!
Note: I don’t blind bake (pre-cook) my quiche crust, but if you prefer the blind-baking method, heat your oven to 350 degrees. Line the bottom of the quiche crust with a piece of foil. Place pie weights (you can use dry beans as pie weights) on top of the foil to keep the bottom of the quiche crust from rising up. Briefly bake the crust for 7-8 minutes. Your quiche crust is now ready to be filled and baked according to recipe instructions.
- Category: Breakfast, Brunch, Lunch, Dinner, Party
- Method: Oven
- Cuisine: American, French
Keywords: flaky quiche crust, homemade tart crust, homemade quiche crust
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FLAKY QUICHE CRUST FROM SCRATCH > YOUR THOUGHTS
Do you have a favorite quiche crust recipe? What do you think about this flaky quiche crust from scratch? Is it easier to make than you thought? I’d love to hear from you in the comments below!