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

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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

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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.


  • 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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Lunch, Dinner, Party
  • Method: Oven
  • Cuisine: American, French

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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!

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  1. My dough didn’t become a ‘ball’ of dough… is that ok? I’ve put it in clingfilm into the fridge… hope it comes together ok when I roll it out.

  2. I NEVER come back and review recipes. This is absolutely my new favorite thing! I can see using it for chicken pot pie, quiche, buttermilk pie, apple pie! If it’s part of your ingredients I might add some whole wheat flour or whole wheat pastry flour depending on what I’m doing, but this is absolutely fantastic and super easy!

  3. I am planning to make the crust for Easter Brunch. Could I prepare ahead of time — like on Friday afternoon or Saturday? If so, would I refrigerate the dough or go ahead and put in the quiche pan and cover with plastic wrap and refrigerate?

    1. Hello KT. Yes, you can definitely prepare this quiche crust ahead of time, either on Friday afternoon or Saturday (typically up to 2 days before using). Here’s how to do it 2 ways: Method 1. Make the dough and shape it into a disc. Wrap it tightly in plastic wrap, then slip it into a zip-top bag with all the air pressed out and refrigerate. Method 2. Roll out the dough and fit it into your quiche pan. Then cover it tightly with 2 layers of plastic wrap (to prevent it from drying out) and refrigerate until you’re ready to bake your quiche.

      1. I used method 1 and it worked out perfectly. By fat the BEST (and easiest) crust I have ever made. This recipe is a keeper! Thanks!!

  4. I was making a quiche on the fly for dinner one night and instead of using my usual recipe, looked for a new one. I love the freezing method even though I put the crust into a glass pie dish. It turned out so flaky and tasty. I loved it. Thanks for a fabulous recipe!

  5. Thank you so much for your wonderful flaky quiche crust recipe. Like some others here, I couldn’t find a good store bought crust, so I used your recipe to make my own. I have been making quiches for a long time, but this one was the best, all due to the crust.
    And it’s so easy to make – yeah!

    1. Good morning Clp. I use this tart pan with removable bottom. 👉🏻 https://amzn.to/3ufoTzz
      Because we entertain a lot, I have 6 of these pans. I love them. Because of the removable bottoms, you can carefully lift out the quiche and transfer it to a serving platter or cake stand. But for a slightly thicker crust, feel free to use a 9-inch tart pan instead.

    1. Good morning Claire. Use cold butter. Feel free to stick it in the freezer for 10 minutes to give it some extra chill. This cold ingredient helps make the crust flaky. If you don’t have a food processor for cutting the butter into the flour/salt mixture, grate the cold butter on a metal grater over a piece of parchment paper. Then stick the grated butter on the parchment paper into the freezer for 10 to 15 minutes to get it super cold again (but not frozen). Use a pastry blender tool to cut the butter into the flour/salt mixture. I’m excited that you’ll be making this recipe! Have a great weekend.

      1. Hi! I know this was a while ago but I hope you see it, if I only have salted butter would I just leave out the extra salt? Or use less salt?
        Thank you!

        1. Hello Kelsey. The actual amount of salt in a stick of butter varies from brand to brand. So to make sure the crust is flavorful, I’d still add some extra salt – about 1/4 teaspoon.

  6. I ran across this recipe when I got a craving for quiche. Couldn’t find a place to buy a decent one, so off to search the internet for a good crust recipe.
    My family LOVES this recipe. I’m now making quiche every weekend for breakfast. Trying to figure out if I can use the crust for pies as well because it’s so darn good.

  7. We love love love this recipe! I dirst made it about 18 months ago for quiche and now it’s on at least 1x week rotation for dinner – quiche, savory Tarts and most recently tomato pie! Once you’ve made it a few times it’s easy to remember and quivkly make perfectly every time. It’s consistently flaky and delicious. I do par-bake for 12 mins or so before adding filling. Thanks for this gift of a recipe!

  8. Omg, i can’t believe that this recipe worked so well for me! My first perfect crust! And tried so many of the of the crusts before!!

  9. This turned out perfectly and was so flaky! It was much easier to make than most crust recipes. I pre-baked my crust for seven minutes without using any weights or dried beans. I added my own quiche ingredients and after about 40 minutes, I had a perfect quiche. Thank you!!

  10. Super easy to make. I used a tart (quiche) pan, popped in freezer while prepping quiche. Blind baked 7 minutes. I looked and tasted wonderful. I love making chicken pot pie but always used store bought dough. Not anymore. I’ll also experiment with refrigerating dough for a few hours (if I’m too busy to use right away) and so on. So excited to continue to use this recipe and make a variety of beautiful quiche flavors. Thank you for the recipe and to all of you who provided helpful feedback in comments.

  11. This is the best quick crust recipe I’ve tried! Bookmarking for many more crusts in the future, thank you for this great recipe!

  12. This is easily the BEST quiche crust recipe – so easy and so delicious, thank you! Next, is there any reason this crust wouldn’t work wonderfully for an apple pie crust? I’m not much of a baker but my husband loves apple pie and I wanted to try this crust as I usually use ready-made crust. Thanks again!

    1. 🙂 Hello Jessica. It’s so wonderful to know that you’ve enjoyed this recipe. While this quiche crust recipe will also work well for pies, for my own apple pies I use this homemade pie crust 👉🏻 https://www.confettiandbliss.com/homemade-pie-crust/ along with this apple pie filling 👉🏻 https://www.confettiandbliss.com/apple-pie-filling/. And while I’m baking pies, it’s super easy to also make a batch or 2 of these adorable apple pop tarts 👉🏻 https://www.confettiandbliss.com/apple-pop-tarts/. ✨ Many happy wishes for a delicious baking season.

  13. I’m planning to make this crust tomorrow morning. This will be my first time making quiche, and I’ll be making 2, so I selected your 2X version. Can you explain why you have the measurements for the ice water and the flour listed as 4 + 1 T and 2 + 1 C. How is this different from saying 5 T ice water and 3 C flour? What am I missing?

    1. Hello Julie! This popular quiche crust was one of the original recipes on the blog. When I put this resource together mainly for family and friends. At the time I was not thinking of styling the recipe like what’s being done now. I’m currently working my way back, trying to remodel the overall layouts. Thank you for your patience! If you celebrate the holiday, Happy Easter! – Denay

      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

  14. Hi! What size quiche pan are you using? I have 11″ pans and it is a challenge finding a recipe. Please let me know. Hoping to make this for Easter. Cheerio!

    1. Yes, you can use table salt too! Absolutely. I just prefer sea salt (Redmond Real Salt) as it’s less processed, so it retains trace minerals which give it added flavor.

  15. My first time making a quiche and I wanted to make everything from scratch. I am so glad I came across this recipe. It was sooooo easy and came out perfectly flaky and yummy. I made a mushroom
    Gruyère quiche , it was perfect. Merci thank you!

    1. I’m wondering if this crust would freeze well, have you ever tried that? I’m meal prepping and would like to make several quiche at once. I’m wondering if I should bake it first, then fill and freeze? Any nsight you have would be appreciated!

      1. The best way to freeze a quiche is to complete assemble it BEFORE baking. (There’s no need to parbake the crust, although you can.) Wrap the quiche tightly in layers of plastic wrap and foil to reduce any exposure to air, then freeze it for up to 3 months. Although you can freeze a quiche after baking, later when you’re rewarming it in the oven the crust will get soggy and the eggs in the quiche may get overcooked. When you’re ready to prep the uncooked quiche, thaw it in the fridge overnight or until fully thawed. Then bake according to recipe directions. It will taste fresh and delicious.

  16. Absolutely perfect quiche crust. Stayed flaky and delicious. And think I’ll use this recipe the next time I make Buttermilk Pie. Should standup well to that wet pie.

  17. I will never make another recipe – this is the easiest, best tasting, easy to work with dough ever. Thanks for sharing!

  18. This is definitely my go-to quiche crust recipe! People might like to try adding various seasoning to their crust. I currently have a quiche in the oven with added garlic powder, onion powder, and parsley added to the crust. I find plain crust to be pretty boring since I began doing this.

  19. Delicious! I couldn’t find a frozen pie crust anywhere and was so nervous to make my own. This recipe was super easy to follow and turned out fantastic! I did not blind bake but the crust still turned out flaky and delicious. I don’t think I’ll ever buy a frozen crust again!

  20. I really liked the simplicity of this recipe and how well it WORKED! I’m not a scratch pie crust baker but I was out of frozen ones. This wasn’t that much more complicated, since I always thought I had to prebake them until I read your tutorial. SO flaky, tasty, and easy to roll out!

  21. 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

  22. 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

    1. 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!

    2. Victoria. A few things. One make sure your crust isn’t too thick. It needs to be about ¹/8th of an inch thick. Also, how thick is your quiche. Quiche is typically about an inch thick when sliced. If you are making deep dish quiche…the crust will likely never cook in the middle. Par-baking as Denay mentioned will help if you are making deep dish.

  23. 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!

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

    1. Hello John. I’m sorry this measurement didn’t work for you in the UK. In the US butter comes in small 8-tablespoon sticks with clear tablespoon markings on the wrapper. We just slice the stick vertically according to the easy markings, with no need for a weight measurement. When using US recipes, here’s a helpful conversion chart for US sticks of butter: https://www.errenskitchen.com/cooking-conversions/us-sticks-butter-conversion-charts/

      1. Only in America are they marked that way. Almost everywhere else in the world, butter is measured by weight. I love to try recipes from all parts of the globe, but it can be frustrating when I see “1 stick of butter” in a recipe.

    2. If you look on the side of the paper wrapper of any butter stick, it lists tablespoons and simply cut accordingly.

  25. 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?

    1. 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.

    1. 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.

      1. It’s good to know the size of the pan this dough will fit. I assumed it was a 9 inch quiche pan. I was going to double the recipe for an 11 inch pan.

  26. 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!

    1. Good morning Jehan. Here’s a spinach quiche recipe made with this delicious quiche crust without blind baking. It’s baked at 350°F for 45 to 55 minutes. [Tent the quiche with a piece of foil to prevent the crust from over browning. Bake your spinach quiche for 45-55 minutes, or until the crust is a beautiful light-golden brown, and the filling does not jiggle when you tilt the pan back and forth.] https://www.confettiandbliss.com/spinach-quiche-with-sun-dried-tomatoes/

          1. Loved it! I was always intimidated by making the crust from scratch but you made it so easy! Another question for you—do you think I could make the dough and store it in the freezer in balls so that I could easily pop it out and use whenever I need to?

          2. Hi Jehan. Yes, the dough can be frozen! Flatten it into a round disk. Tightly wrap dough in 2 layers of plastic wrap. Then slip it into a zip-top bag and press out all the air. This helps ward off freezer burn. Store dough in the very back or bottom of the freezer to protect it from ice crystal formation which can happen as the freezer is opened and closed during normal use. For best texture and flavor, use the dough within 6 weeks.

  27. 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!

    1. And when she says, “a lovely dough forms.” she means it! It is the most satisfying, perfect, little ball of dough 😊

  28. 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!

  29. I was definitely unsure of this recipe when I first tried it, HOWEVER, it is incredible!!! The dough is crazy easy to roll out, which is what originally made me think I did something wrong ha ha. It truly seems so simple that you may be questioning “how good could it be?”, let me tell you, IT IS DELICIOUS! My son is a chef, the only thing he mentioned is to add a little more salt. I did this on my second batch, added 1tsp instead of 1/2, honestly I can’t tell the difference. No need to change it! I have made 6 quiches with this recipe in the last 2 weeks! That’s how much everyone is loving it. Thank you so much for this!

  30. This first time I Made this pie crust it came out beautifully. It was so easy to make and I had all the ingredient. Tonight I made another crust but didn’t pay attention and used salted butter plus the salt that I put in thef flour. I didn’t want to waste food and throw out the batch so I went ahead with it. I hope its not to salty to eat.

  31. Haven’t tasted it yet because we are freezing it to use later in the week, but giving 5 stars for how easy it was to make! Took me about 20 min altogether with very little effort. Its my first ever pastry crust so hopefully it tastes as good as it looks 😋

  32. This was almost perfect, but I think mine needed more flour. I weighed mine out because it’s easier and it either wasn’t enough or my food processor (a thermomix rather) might have over processed it too! In any case, it was very tasty so I will try some adjustments next time. I did blind bake mine for 10 mins with rice, 5 mins without. I baked my filling for 35 mins, covering with foil for the last 15 mins or so, but it didn’t go too brown until that point. I rolled my pastry very thin and so it was cooked but soft (think buttery flaky soft, not doughy), I’d like it a bit thicker next time but I’m not sure about the cooking time in that case, I’ll have to play!

    1. Amy, thanks so much for taking the time to come back here and share your experience with this recipe. I really appreciate the feedback. I created the recipe in my California kitchen. Recipes often need a little tweaking due to altitude and humidity. I think your results the second time around will be even better! Happy holidays to you and your family.

  33. This is incredible. Every other crust recipe I’ve tried leaves me with a difficult to handle ball of dough that cracks at the edges when I roll it out. This worked perfectly the first time, and I was done in about 10 minutes.

    I was a bit worried that a raw crust right out of the freezer wouldn’t bake in the same time as a blind baked one, but using this with a Martha Stewart recipe for broccoli cheddar quiche, it more or less worked. The bottom was a bit underdone, but I think shortening the freezer time and adding a few minutes to the bake time should fix that.


    1. Fred, you are so welcome! Thank you so much for coming back to share your great experience with this quiche crust recipe. I really appreciate your feedback. And that cheddar quiche you just made sounds absolutely amazing. My fork is out and ready!

  34. Was really good – too salty for my taste (but that’s an easy fix for next time!). Size of pie/quiche pan was not noted in directions. I used 10″ and crust was a little thin. Maybe put 9″ or 8″ in instructions.

    1. Hi Lindsey. Absolutely. Quiche crust dough can be frozen. Wrap it tightly in thick plastic wrap, then place it inside a zip-top freezer bag with the air pressed out. It can remain frozen for up to 3 months.

  35. Hi! I plan on making this recipe for this weekend. Can it be made a day in advance and stored in the refrigerator til read to use?

    1. Hello Tasha. Yes. You can make this recipe in advance and refrigerate! I recommend shaping the dough into a flat disk and then wrapping it well with plastic wrap and/or in an air-tight ziplock bag. This will make rolling it out much easier. Even better: roll it out and place it on the quiche pan or pie pan. Cover tightly and refrigerate. Then your crust will be ready to go!

    1. Hello Kay. Unfortunately, margarine does not work well for this recipe. We need the butter fat, and the separation of those layers in the dough while cold, to create a beautiful flaky crust!

  36. My first time ever making a flaky quiche crust, mind you before Corona I hate making food with a passion, and my quiche came out beautifully!! I was worried that the crust might be soggy but it was perfect. The best part of making the crust is how quick and easy it is. My kids couldn’t stop raving about how good the quiche was. I’m busy making another batch of flaky pastry for individual quiche. Thank you for this super awesome recipe!!

    1. Thank you so much Liettie for taking the time to share your experience with this easy quiche crust recipe! It fills my heart with happiness to know you and your family enjoyed this yummy crust!

    1. Hello Karen. A special quiche pan is not necessary for excellent results. A pie pan is absolutely perfect! (Why I personally use quiche pans: The special quiche pans with removable bottoms allows me to lift the quiche up and out of the pan and then slip off the outer ring. This allows me to present and serve my quiches on cake stands for parties and family gatherings. The presentation is beautiful and festive!)

  37. The first time I made this, I didn’t blind bake it and the bottom of the quiche was a bit soft, but still delicious! Like another comment, I used 2 egg yolks instead of 1 full egg. It was my first time making my own crust and I was happy with the results. I just made it again and decided to blind bake – it turned out magnificent! Super flakey and the perfect texture for my quiche. Next time I will add an egg wash to the edges of the crust to help hold it together. It’s so flakey and delicious, but crumbled a bit when serving. Thank you so much for sharing your recipe ❤️

  38. I made two quiches out of this recipe. It’s absolutely delicious crust—flaky and rich, but in my opinion definitely needs to be blind baked first. I didn’t blind bake the first time and my crust came out soggy. I made the second crust today and baked it first, and it was crisp and delicious. Simply perfect. This will be my go-to quiche crust from now on.

  39. I will never use a store bought pie shell again. This is easily the best from-scratch pie crust recipe out there. Turned out PERFECTLY! Many thanks

  40. Followed to a ‘T’ and was excellent. Flaky, used for chicken pot pie. Will use this recipe from now on.

  41. Hi, I see you have 2 quiche pans pictured; one is silver and has a wide bottom and shallow sides while the other is brownish and has a smaller bottom and higher sides. Mine is brown and measures 9” round x 2.5” high. It is a quiche pan (from William Sonoma) with the removable bottom. Will one crust recipe fill my pan to the top? Or will I have to double the recipe? I appreciate your help in this matter! Laura

  42. Your tips to add an egg, chill in the freezer and fill/bake cold helped me improve my quiche crust! This turned out better (flaky, not soggy on the bottom) than anything I’ve tried before! Definitely a keeper! Thank you.

  43. My first time making quiche. After making and filling it. At what temperature should I cook it on?

  44. Hi Denay,
    I tried your quiche dough recipe as I had a request to make quiche for the evening meal after breaking fast. (It’s currently ramadhan for Muslims, for those who may be curious, we abstain from any food and drink from dawn to dusk. It isn’t as hard as it sounds!)
    I hadn’t made quiche in over a year so I had long forgotten the recipe I used to use for dough. I searched for a recipe and was excited to see one for a flaky, buttery quiche dough so I thought, “why not?”

    Long story short, I followed the recipe but without the ice water. It still came out good! Cold water from the tap works if you haven’t got ice on hand and it’s a last minute thing👍🏼

    Thank you so much for taking the time to share this recipe with us. May God bless you.

    1. Umm, thank you so much for taking the time to come back and share a review for this flaky quiche crust recipe. I’m delighted to know that you loved it! Many good wishes are sent your way for a wonderful weekend. – Denay

  45. Hi there I made the crust. It’s I’m the freezer now. How long do I bake it once it’s ready? I want to bake with the egg filling

  46. So excited to make your quiche Lorraine with your flaky crust for Easter tomorrow! My question is can I use this recipe in a standard pie dish I know I’ll have a little extra it’s ok but my standard pie dish is slightly different From your quiche dish