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


Description

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.


Ingredients

Scale
  • 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

Instructions

  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!

Notes

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

Flaky Quiche Crust from Scratch

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FLAKY QUICHE CRUST FROM SCRATCH > YOUR THOUGHTS

Do you have a favorite quiche crust recipe? What do you think about this flaky quiche crust from scratch? Is it easier to make than you thought? I’d love to hear from you in the comments below!

173 thoughts on “Flaky Quiche Crust from Scratch”

  1. 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!

    Reply
  2. 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

    Reply
  3. 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

    Reply
    • 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!

      Reply
  4. 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!

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

    Reply
  6. 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?

    Reply
    • 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.

      Reply
    • 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.

      Reply
  7. 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!

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  8. 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!

    Reply
  9. 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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  10. 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!

    Reply
  11. 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.

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  12. 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 😋

    Reply
  13. 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!

    Reply
    • 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.

      Reply
  14. 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.

    Thanks!

    Reply
    • 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!

      Reply
  15. 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.

    Reply
    • 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.

      Reply
  16. 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?

    Reply
    • 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!

      Reply
    • 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!

      Reply
  17. 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!!

    Reply
    • 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!

      Reply
    • 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!)

      Reply
  18. 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 ❤️

    Reply
  19. 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.

    Reply
  20. 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

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

    Reply
  22. 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

    Reply
  23. 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.

    Reply
  24. 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.

    Reply
    • 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

      Reply
  25. 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

    Reply
  26. 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

    Reply
  27. 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.

    Reply
  28. 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.

    Reply
  29. 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!

    Reply
  30. Love this recipe so easy and delicious!! This is my go to recipe! I use this for pies too! Thank you for sharing!

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  31. 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!!

    Reply
  32. 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!

    Reply
  33. 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.

    Reply
  34. Hello

    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.

    Reply
    • (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

      Reply
  35. 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!

    Reply
  36. 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!
    Trish

    Reply
  37. Hi, Denay!
    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 :-)

    Reply
  38. 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?

    Reply
  39. 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

    Reply
  40. 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?

    Reply
  41. 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?)

    Reply
    • 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

      Reply
  42. 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!

    Reply
    • 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!

      Reply
  43. My first time ever crust and quiche (I used Paul Dean’s quiche recipe). It was so easy, basked perfectly and tastes really good.

    Thank you!

    Reply
    • 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!

      Reply
  44. 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!

    Reply
    • 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.

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

      Reply
      • 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.

        Reply
      • 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!

        Reply
  45. 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.

    Reply
    • 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.

      Reply
      • 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.

        Reply
    • 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

      Reply
    • 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!

      Reply
  46. 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?

    Reply
    • 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! :-)

      Reply
    • 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! :-)

      Reply
    • 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.

      Reply
  47. 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!

    Reply
  48. 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?

    Reply
    • 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! :-)

      Reply
    • 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. :-)

      Reply
  49. 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!

    Reply
  50. 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 :)

    Reply
  51. 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!

    Reply

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