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!

88 thoughts on “Flaky Quiche Crust from Scratch”

  1. I threw this together over the weekend and it came out perfectly! It’s the first time I’ve ever made my own quiche crust and I’m never going back. My husband even commented on the flakiness of the crust! I experimented with pulsing the butter and flour in my vitamix which, um, did not work at all, I turned it into a bowl to finish mixing by hand. I thought for sure my butter had gotten too soft, and I had to add more flour to make it workable, but it all turned out in the end!! I’m already looking forward to another snowy weekend so I can make it again! Thank you!

    • Hello Kate! Thank you so much for coming back to let me know how things turned out with your flaky quiche crust. I appreciate this kindness more than you know! Many wishes are sent your way for a fabulous week.

    • PLEASE put the recipe card at the top. All you food bloggers make us scroll through the unnecessary commentary first. Not good user experience.

      • Hello Alex. Please notice the big “JUMP TO RECIPE” button on the top of each post! It’s designed for a great user experience. All you need to do is click on that. It takes you right to the recipe card! Have a great day.

      • What a terribly ungracious thing to say! Next time you might consider saying, “Thank you for taking the time to post this recipe for others to use, for free. It has been so helpful to me and I appreciate the thought and effort that you put into this. It would be even more helpful if you put the recipe card at the top…”

        Thank you for the recipe Denay!

  2. In the process of making the quiche crust recipe (right now) and have run into a big problem. The recipe says that you can blind bake it for 7-8 minutes. I did that (with the pie weights) and took it out to fill it and a quarter of the crust started sliding down the side. I have never seen this happen before. Are you certain the 7-8 minutes was enough time? The crust isn’t looking good—it looks like raw melted cookie dough. I followed the instructions exactly, including freezing it the proper amount of time.

    • Hello Melissa. Thank you for reaching out with your question! Every oven is different. All recipe baking times are approximate. I have a convection oven here in California. When at my second home in Puerto Vallarta, Mexico, my bake times for recipes are different. I put on my oven light to keep an eye on things, and sometimes do a quick look inside the oven to better gauge things.

      • In response to Melissa ..I’ve found from personal experience when making a crust that putting a whole egg into the recipe can actually do this to the crust and it can become fluffy almost cookie dough like when cooking ( I’ve had to bin a few)
        My solution is to use 2 egg yolks , not the white. Keep those for a meringue recipe. I do this every time and haven’t had any problems since.

    • Melissa,
      The type of pan that you use affects the pie crust shrinking and sliding down the pan. Ceramic is the worse offender. Try using an aluminum pan instead. You can also lower the temperature and pre-bake a little longer

    • Good morning, Susan. Yes, your baked quiche, once completely cooled, can be frozen. If possible, slip your quiche into a freezer bag. Or cover your quiche in two air-tight protective layers: plastic wrap and then foil, sealing the edges for an airtight seal. If you have a Foodsaver machine, this is the perfect time to use it!

  3. Well. I have a knack for messing up anything that has to do with baking my first go-around. This recipie was wonderful, turned out just as promised and was ridiculously easy to pull together. Of course, it was extrememly ugly but that has to do with my complete lack of finesse. Since this is so wonderful, do you have any more recipie suggestions for using this fabulous crust?

    • Hello Charity! Thank you so much for your question. I hadn’t looked at how I list out my measurements in that light before! It’s two and a half tablespoons of ice water (two tablespoons plus another 1/2 tablespoon), one and one half cups flour (one cup flour plus another half cup flour), one-half teaspoon salt, etc. I hope this helps! :-)

    • Hello Haley. Yes, you can absolutely make the quiche crust tonight and then refrigerate it (don’t freeze it). When I need to use my quiche crust right away the very same day, I will skip the standard 2-hour refrigeration process by sticking my quiche crust into the freezer for 20-30 minutes. That’s when the freezer comes into play. Happy baking! :-)

    • Amazing! Made exact per the recipe in a food processor (except didn’t add salt as i only had salted butter) and this crust absolutely MADE my Easter quiche lorraine. So gorgeous & flaky. Definitely no need to blind bake! Saving this for future reference.

  4. If I wanted to use this crust recipe and make mini-quiches in a muffin tin – do you think I would need to grease the muffin tin? Thanks :) Looking forward to trying it!

  5. Loved this recipe! Tried it today for the first time and just took a bite of the finished product. Very flaky and beautiful. I am usually very nervous about making my own crust, but this recipe was very straightforward and the pics helped. My new standard recipe for quiche crust.

    Have you used this crust recipe for a sweet tart? Also, do you think it would work for a meat pie?

    • Hello Kes! Thank you so much for stopping back in to let me know how your flaky quiche crust turned out. Yay for delicious time-tested recipes! This recipe works wonderfully for making tarts too, but I haven’t yet tried it for a yummy meat pie. Many good wishes are sent your way for a beautiful week ahead! :-)

    • Hi Raffaella, knowing about your perfect quiche and flaky crust has just made my day! Thank you so much for letting me know how everything turned out. I hope you find additional recipes here on the blog that you absolutely love! Have a great week. :-)

  6. This was so great!! Never needed to blind-bake, and just baked it along with the quiche custard and it came out so flaky and toasty and delicious! Thank you!

  7. Mmm I’ve made some homemade pie crusts from an old family recipe before, but I’ve never made a homemade crust specifically for quiche! I’ll have to give this a try :)

  8. Yum! So glad I came across this today. I’ve got a bunch of eggs I’d like to use up and my quiche crust recipe isn’t the greatest. Looking forward to giving this a shot!


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