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.
Flaky Quiche Crust from Scratch
- Total Time: 30 minutes
- Yield: 1 crust 1x
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Lunch, Dinner, Party
- Method: Oven
- Cuisine: American, French
Keywords: flaky quiche crust, homemade tart crust, homemade quiche crust
FLAKY QUICHE CRUST FROM SCRATCH
ESSENTIAL PIE CRUST RECIPES
HOMEMADE PIE CRUST RECIPE
OREO COOKIE CRUST
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!
195 thoughts on “Flaky Quiche Crust from Scratch”
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.
Came out really well. Did a blind bake. Don’t think it would have cooked otherwise. Yummy and easy.
This is the best quick crust recipe I’ve tried! Bookmarking for many more crusts in the future, thank you for this great recipe!
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!
🙂 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.
The dough was very dry, so I added more water. It’s chilling right now. I’m excited to see how it turns out!
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?
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
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!
Hi Rhonda. This is the exact pan I use for this recipe: Wilton 11-inch non-stick quiche/tart pan with removable bottom. Many wishes for a Happy Easter!
Does it have to be sea salt? Or can it be table salt?
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.
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!
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.
I will never make another recipe – this is the easiest, best tasting, easy to work with dough ever. Thanks for sharing!
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.
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!
Hello, how thick should the crust be rolled out?
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!
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
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!
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.
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!
Wouldn’t it be better to put the ingredients by weight- how can anyone measure 10 ‘tablespoons’ of cold butter?
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/
Typically tablespoons are marked on most butter wrappers by tablespoon mark for simplicity.
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.
Also, for this recipe the butter amount is 142g.
If you look on the side of the paper wrapper of any butter stick, it lists tablespoons and simply cut accordingly.
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.
No food processor. How do I make the crust by hand?
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.
Will this crust fit an 11” pan?
Hello Janet. Yes, the crust will fit in an 11-inch pan. When using smaller pans, there are scraps of crust left over.
Thank you so much for your reply. Planning on doing a quiche this week. 🥰
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.
Very delicious and easy recipe. Thank you!
You’re so welcome Camille! I’m so happy you enjoyed this yummy recipe.
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!
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/
Thanks so much. It as delicious!
Hooray! I’m so glad to know you enjoyed this recipe.
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?
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.
Amazing! So glad to hear it can be frozen. Thanks for the tips!
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!
Can o have the amount of ingredients in grams please as I’m in England and we don’t use this method. Thanks
Hello Gayle. Here’s a helpful cups to grams converter for popular baking and cooking ingredients: https://www.thecalculatorsite.com/cooking/cups-grams.php
Does this make just one crust?
Hello Claire. This recipe makes 1 crust with some scrappy pieces of dough left over.
This is my third time to use this dough recipe for quiche! It really is a game changer 💯
And when she says, “a lovely dough forms.” she means it! It is the most satisfying, perfect, little ball of dough 😊
This is excellent! I followed the recipe to a T.
Deanna, thank you for taking the time to share your experience with this recipe. Many wishes for a great week!
Easy and delicious. Mine needed 3.5 tablespoons of water
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!
Sarah, I’m thrilled that you’re enjoying this quiche crust recipe. You’ve made my day! Happy holidays to you and your family.
What is the bake time once it is filled?
This crust was amazing and so silky and beautiful! Could you use it for custard or fruit pies? It was so good,
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!
Hooray! I’m so glad you loved it! Thank you so much for coming back to share your great experience with this tasty recipe. Happy holidays to you and your family!
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.
Can I use gluten free flour for this recipe?
Good morning Barbara! I’ve never swapped gluten-free flour for this quiche crust recipe. But I found this pie crust recipe from a trusted source: King Arthur’s Flour. It has 5-star ratings from 129 reviews: https://www.kingarthurbaking.com/recipes/gluten-free-pie-crust-recipe
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 😋
Can I use individual ramekins instead of quiche pan and get good results for my individual quiche pies ?
Hello Anita. Yes. You can definitely use ramekins. I do this as well when making chicken pot pies.
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!
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.
What is the weight for 10 Tablespoon of butter?
Hello Kitty. 10 tablespoons butter = 5 ounces (141.75 grams). I hope this helps!
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.
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!
Perhaps a size recommendation would help your readers figure out how much dough hey need for their tins?
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.
Hi, can i freeze the quiche crust dough? How long does it keep in the freezer? Thanks
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.
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?
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!
What is the bake temperature and time with the quiche filling?
Thank you. Made this tonight and it was delicious!
I don’t have a good processor, and was wondering if I can use an electric mixer instead.
Sorry….I made a typo in my question …”good” should have been “food”
Hello Carly. An electric mixer can most definitely get the job done too!
Could I use margarine instead of butter?
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!
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!!
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!
Would love to try this recipe but I don’t have a quiche pan can I use a pie one instead?
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!)
The Best!!! Thanks a Lot!!!
From busy Mon. Blessings!
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 ❤️
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.
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
Followed to a ‘T’ and was excellent. Flaky, used for chicken pot pie. Will use this recipe from now on.
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
Laura, this recipe filled my pie pan (9×1) twice. You should not have to double.
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.
Why ice water? Because it stops the butter from melting. Teeny tiny bits of butter in pastry = flaky pastry!
Hi, just wanted to ask, what is the measurement of your pie pan?
Hello Robert. Here is an Amazon affiliate link for the exact 11 x 1.25-inch tart pan I use with a removable bottom:
My first time making quiche. After making and filling it. At what temperature should I cook it on?
Hello Nou. Thank you for your question! After filling your quiche, bake at 350°F. Here’s a delicious quiche recipe you’ll really enjoy: https://www.confettiandbliss.com/spinach-quiche-with-sun-dried-tomatoes/
Absolutely delicious. Was delighted with this!
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.
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
Amazing recipe . And so simple .
Thank you Susan . God bless !
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
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
No option for 4.5 stars, but in reality 5 is still deserved.
Made the recipe exactly like it asked, was more wet than I expected so I had to add about 1/8 cup of flower to make it dryer/rollable. Rolled it out as soon as it was mixed and put it in my quiche dish and into the freezer it went for about half an hour while I cleaned up and got my quiche filling ready just as the recipe suggested. Turned out fantastic. Great instructions and honestly was a little skeptical of the egg, but the crust was flaky and crispy.
Will definitely use this recipe again.
Have yet to eat it, but was so easy to roll and get in the pie tin.
I tried this recipe today for the first time and loved it. I’ve never had much luck making crusts over the years, for some reason, they seem to turn to dry, to wet, hard to roll out, etc. But this one turned out perfect and was so easy to make, roll out and manipulate. Plus it turned out incredibly flaky and buttery. I blind baked it first.
David, thank you so much for taking the time to share your experience with this flaky quiche crust. I’m so glad you loved it. I call it my no-fail recipe!
Where did you get the tart pan?
Hello Amanda, here’s an affiliate link for the tart pan:
I have struggled with crusts for ages, this was so easy, and came out perfect. Thank you!!!
I was a bit weary to not pre bake the crust, but I went ahead and just filled my ingredients in with a nice cold crust After freezing it and it turned out AMAZING!!! super flakey crust, nice and buttery, not soggy in any place. Wrote it down for my forever recipes! Thank you!
Love this recipe so easy and delicious!! This is my go to recipe! I use this for pies too! Thank you for sharing!
Fantastic recipe! I used this to make a quiche today and I swear this was the best quiche I have ever made! I will bookmark this one.
Only comment is I’m in Australia and we don’t have all purpose flour. Closest I have is plain flour. Thankfully I kept the egg and ice water seperate. I only needed 1 &1/2 tblsp of ice water after adding the egg. The pastry was super flaky. Thanks!!
Thank you Catherine for letting me know how this recipe turned out for you in Australia. I send wishes for an excellent week ahead, and many more flaky quiche crusts to come!
This was so easy to make and shape. Excellent recipe. Thank you 😊
I really liked this recipe! Every time I make a quiche crust, I ended up with a soggy and flavorless crust. But this time I was able to achieve the flaky buttery crust that everyone in my family loved! From now on, this is my go-to recipe for a perfect quiche crust ! Thank you for your recipe!
Eiko, I feel incredibly happy that you enjoyed my quiche crust recipe! Thank you so much for coming back to let me know how things went. Many wishes for a wonderful 2020!
Sounds great but how do you measure butter in tablespoon and cut them into cubs? when it is cuttable, it won’t fit into a tablespoon. Please provide weight in grams or ounce if possible. Thanks.
I stumbled on this recipe while googling a quiche crust and i must confess this has me foxed! Would be really grateful for help. How do I measure tablespoon of frozen butter? Do I soften and then re-freeze? Doesn’t that alter the texture of the butter? Thans for your help.
(Butter wrapper has tablespoon ingredients marked on it!!!!! Just put butter in freezer then cut off tablespoons as u need them!!)
I just made this this past weekend for my sweetie and I as we are in quarantine In California and missing yummy food.. I usually use a store bought frozen pastry crust when I make a quiche…BUT given all the time I have now I’m excited to start baking again!! Made the crust with a little pinch of whole wheat flour added into the reg. flour…also froze the crust for 1/2 hour as recommended…it was super easy to work with the dough, and the quiche came out ridiculously GOOD!! I dont have a food processor so it was ALL HAND MIXED (what a workout!!) I will be using this again..EXCELLENT RECIPE…thank u so much xoxooxo
Woo-hoo! Kit, I’m so happy you loved this recipe! Thanks so much for returning to let me know how your quiche crust turned out.
OMG! This recipe was AMAZING!!! I have tried many different flaky quiche recipes and this by far is the easiest, most delicious and most true recipe I have ever stumbled across. Absolutely love it – thank you for sharing!
Thank you so much Santina! I’m brimming with joy just knowing that you loved this recipe. Happy holidays!
What a sweet recipe! I’ve made a billion pie crusts over the years, but none are as easy or tasty as this one. It all came together like a dream in my food processor, and it was easy to roll out. Plus, it tasted delicious. Thanks for making me want to make pies & quiches again!
Thank you so much Trish for this wonderful feedback! I appreciate it more than you know. Many wishes are sent your way for a beautiful holiday season!
For this recipe, would you recommend an 8.8″or 11″ removable bottom quiche pan? Haven’t tried the recipe yet and not sure which size is a better fit for a single recipe.
Thank you :-)
Hello Lisa! These are the quiche pans I’m currently using:
I have a question for you. My freezer isn’t quite working right, but my fridge is fine. What steps do I take to chill the dough in the fridge? (Before rolling it out?
Hello Isabella. No freezer? No problem! Simply chill the dough in your fridge for 45-60 minutes. Many wishes to you for a delightful day!
I am making this for a gathering. can I make this two days before? Also can I reheat it/warm it up again?
They look very attractive. and above all, the formula is simple and easy to implement. I just finished it for my daughter and she loves it. I am happy for that. Thanks for your recipe
I need all the quick and easy recipes I can get right now and this dessert totally fits the bill! It looks FANTASTIC !
Every fiber of my being wants to blind bake before adding the custard for the quiche. Does the bottom turn out crispy even without doing this? If I do blind bake should I still freeze it first before putting it in the oven?
Can you give me an idea of how much 10 tablespoons of butter is in weight? I don’t know how to measure 10 tablespoons of butter ( American tablespoons, i.e 3 teaspoons? Does the butter have to be soft to spoon it?)
Hello Debbie! For a flaky quiche crust, the butter should be very cold not soft. Chop it into small pieces so it’s easier to process. Here is a kitchen conversion for butter: 1 cup butter = 2 sticks = 8 ounces = 226 grams = 8 tablespoons. || 1 tablespoon butter = 14.2g || 10 tablespoons butter = 142g
I googled that
11 tbsp = 2/3 cup take out 1 tbsp butter
I’ve got a quiche in oven now
could you tell me please how many grams of butter is 10 tablespoons?
Hello Mina! 10 tablespoons of butter = 141.8 g = 5/8 cup
Really good recipe, thank you! I don’t have a food processor or anything like that, so I made it by hand, and it turned out really well! Thank you!
Charity, you are absolutely welcome! It makes me so happy to know you’ve enjoyed this quiche crust recipe. Many delightful wishes for a fabulous week!
My first time ever crust and quiche (I used Paul Dean’s quiche recipe). It was so easy, basked perfectly and tastes really good.
Can this dough be frozen and used at a later time?
Hello Amnah. Yes! You can freeze your quiche crust for later. Simply shape the dough into puck-like disks. Wrap them tightly in plastic wrap. Place them in an airtight zip-top bag and freeze. When you’re ready to make your quiche, simply thaw, roll out and fill. You can also freeze your rolled-out quiche dough in a freezer-to-oven pan!
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!
You are so welcome Charlotte! I send wishes your way for a wonderful week!
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.
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
I’m confused on the measurements, is it 2 cups + 1/2 tablespoon or 2 teaspoons + 1/2 tablespoon? Same with the flour
Good morning Kelsey. Sorry for the confusion! The measurements are: 2 and 1/2 tablespoons ice water; 1 and 1/2 cups AP flour. I hope this helps! Have a delightful afternoon. :-)
does the dough freeze well if I wanted to make another quiche later?
Hello Lilli! Yes, the pie dough (in a disk) or the pie crust in a dish can be frozen with great results! Tightly wrap the unbaked pie crust with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag. Enjoy!
I tried this crust recipe and it was delish….any reason this couldnt be used for a pie crust??
Hello Desiree! Yes, this special quiche crust can also be used as a pie crust. But here is my grandmother’s no-fail pie crust recipe. This is the one I use when making holiday pies: https://www.confettiandbliss.com/homemade-pie-crust/
I am going to try it tomorrow, the pie crust, filling and bake it. Can I make the quiche, freeze it and take it 4 days later?
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!
Which attachment do you recommend if using a stand mixer? Thanks. Can’t wait to try this!!
Good morning Jennifer! When making your quiche crust with a stand mixer use the paddle attachment. Many good wishes for a wonderful week!
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?
I wish you would mention what the solo numbers mean. Are they cups or tablespoons?
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! :-)
Would it be okay if I make the crust in the evening, and freeze it overnight to use it in the morning?
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.
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!
I was wondering the same thing, can this be used for mini quiches?
Yes! You can absolutely use this quiche crust recipe to make mini quiches. Just roll out the dough a little thinner. For a lovely presentation, cut out the dough using a flower cookie cutter. Here’s where you can see what those look like: https://www.confettiandbliss.com/mini-quiche-appetizers/
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! :-)
This look so good <3
Thank you El Mehdi! Once you try this flaky quiche crust recipe I know you’ll love it! :-)
This crust is so flaky and soft my quiche came out fantastic!
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. :-)
My go to crust for quiche. Love it!!
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!
A great crust recipe is one that everyone should have in their recipe files. I love seeing your easy steps. Bookmarking.
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 :)
This looks sooo yummy. I need to try it!
I am intrigued to try this crust recipe. Looks super desirable.
I love how scientific you get with the process—I knew crust needed to be cold, but I didn’t know why! Lovely post!
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!