Flaky Quiche Crust from Scratch

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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!

Quiche Crust

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!

Quiche Crust Recipe

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.

How to Make a Quiche Crust

In the bowl of a food processor, add the flour and salt. Pulse briefly to mix the ingredients.

Best Quiche Crust Recipe

Add in the butter pieces. Pulse until the mixture resembles coarse meal.

How to make a flaky quiche crust from scratch

Add in the egg/ice-water mixture. Pulse until a lovely dough forms.

Quiche Crust Recipe

Transfer the dough to a lightly-floured board.

Dough recipe for quiche crust

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.

Quiche Crust

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.

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Quiche Crust

Flaky Quiche Crust from Scratch


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


  1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
  2. 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.
  3. 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.
  4. 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.
  5. 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



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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!

169 thoughts on “Flaky Quiche Crust from Scratch”

  1. This recipe is a winner. So easy to roll and get into the pie plate. I didn’t pre bake and it the crust came out flaky and not a bit soggy. This will be my go to recipe from now on. Thanks

  2. I liked how easy it was at first but when I baked it after I placed in the freezer it still did the same annoying thing where the bottom middle was undercooked and the crust was too hard. Why does pie crust have to be so tricky? Is it that it wasn’t rolled out thin enough ugh help

    • Hello Victoria. When a pie crust is hard or tough rather than beautifully tender and flaky, the most common reasons: overworking the dough or adding too much water. If the bottom is undercooked, your filling might have had too much liquid. To help prevent this from happening again, par-bake the crust before filling. When you par-bake, be sure to cover the edges of the crust in foil to protect them from over-browning. Two more ways to prevent a soggy crust: brush the crust with egg wash and then par-bake. The dried egg wash will create a moisture barrier between the crust and the filling. Another trick is lightly sprinkling flour on the bottom of the crust before adding the filling. I hope this helps!

  3. I haven’t even baked this yet and already know this will be my new go to recipe – so uncomplicated! An absolute joy. Thank you!

  4. Wouldn’t it be better to put the ingredients by weight- how can anyone measure 10 ‘tablespoons’ of cold butter?

  5. I’ve made this recipe a lot of times and it’s the one I swear by! I want to make a quiche tomorrow but I don’t have much time so I was wondering if I can make the dough today, put it in the dish and refrigerate it until tomorrow. Is it possible?

    • Hi Luana! I’m so happy to say yes. Absolutely! Just wrap the unbaked crust in the pan. Refrigerate it for up to 3 days, away from any odorous foods. Or wrap it in 2 layers of plastic wrap followed by a layer of heavy-duty aluminum foil and freeze it for up to 1 month. It’s so convenient.

    • Hello Justine! My grandmother made this easy recipe by hand for all her holiday pies. Here’s how to do it. In a large mixing bowl, combine flour and salt. With a knife, cut the butter into tiny little pieces. Add the butter to the bowl. Cut the butter into the flour with a pastry cutter until the mixture resembles coarse meal. Then proceed with the recipe as instructed. Here’s an Amazon affiliate link for the dough blender.

  6. How long should I bake the quiche for if I don’t blind bake and use this crust recipe? Most recipes seem to call for blind baking but I’d rather skip that to save time. Thanks!

  7. I love this recipe too. Ive made this easy quiche crust about six or seven times now. And I’ve never made a quiche crust in my life. Thank you for this easy doable recipe. Love that I just freeze it while cooking or cleaning and its ready to go in a short amount of time. I wondered if crusts will stay good in the refrigerator for a day or 2 if I make more than one and want to cook a second quiche later? Or do they need to stay in freezer til you use it? Thanks so much again for this recipe. It’s the best!

  8. I have always used store bought pie crusts because years ago I made a pie crust that was horrible. Last time I made quiche I forgot to buy pie crust and I needed it right away. I googled and this recipe came up. It is super easy and delicious. No more store bought for me. Making 2 quiches for tomorrow and going to try doubling the recipe. Hope it works!


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