Flaky Quiche Crust from Scratch

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Making a buttery, flaky quiche crust from scratch is easy peasy. It takes only 10 minutes to make the dough and roll it out, then 20 minutes to get it cold and ready to bake. I’m sure you’ll agree that a fabulous homemade crust is much more flavorful than a pre-made pastry crust bought from the store. Although I use a food processor for this quiche crust recipe, you can use either a stand mixer or a large mixing bowl with a wooden spoon and a pastry blender. So tie on your apron and get ready to make a buttery quiche crust that you’ll be proud of!

Quiche Crust

Tips for Making a Flaky Quiche Crust from Scratch

This recipe for making a flaky quiche crust is different from my beloved homemade pie crust recipe. When serving homemade pies, it’s customary to serve and slice directly from the pie dish. Although this method also works for serving quiche, I prefer to serve mine outside the quiche dish. This means my tender flaky crust must be sturdy enough to stand alone and support the quiche contents without falling apart.

TIP #1: Adding an egg to the quiche crust recipe will help bind the ingredients together and keep your crust from collapsing when removed from the quiche pan.

TIP #2: It’s important that the quiche crust is cold when filled and baked. Here’s the test: the cold dough should not lose its shape when pressed. When the fat (the butter) within the dough gets cold it helps keep the thin layers of flour/water separated which is exactly what’s needed to achieve a beautiful flaky quiche crust!

Quiche Crust Recipe

Ingredients for a Homemade Quiche Crust

These are the simple ingredients you’ll need to make a quick and easy homemade quiche crust: all-purpose flour, sea salt, unsalted butter, one large egg, ice water. That’s it! More than likely you already have these 5 basic ingredients on hand at home.

How to Make a Quiche Crust

In a small mixing bowl add the egg and ice water. Whisk until combined, then set the bowl aside.

How to Make a Quiche Crust

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

Best Quiche Crust Recipe

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

How to make a flaky quiche crust from scratch

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

Quiche Crust Recipe

Transfer the dough to a lightly-floured board.

Dough recipe for quiche crust

Roll out the quiche crust to fit the approximate measurements of your quiche pan. Lay the crust on top of the quiche pan and with your hands, lightly press it into place. It’s okay if your quiche crust is larger than the quiche pan; simply trim off any excess dough with a paring knife.

Quiche Crust

Time-saving Tip for a Quick Quiche Crust

You may have noticed that I skipped the step that many bakers use. Most quiche crust recipes require the dough to be refrigerated for two hours before being rolled out and placed in the quiche pan or dish. I’m a busy person and I don’t have extra time to wait around for the dough to get cold. So what I do is this: after the quiche dough is rolled out and placed in the pan, I stick the pan with the dough into the freezer for 20-25 minutes. Basically, it’s in the freezer for the amount of time I need to clean up after making the dough and prep all the ingredients for the quiche filling. Over the years this time-tested method has worked like a charm for me! The quiche crust is flaky and fabulous. I like recipes that are quick and easy to make with minimal lag time. How about you?

Kitchen Tools for Making this Quiche Crust Recipe

When making a quiche crust I love using a food processor. I’ve included an Amazon link below for the exact model I use as well as links for a standard quiche dish as well as my favorite type – quiche pans with a removable bottom. When my quiche is ready to serve I lift the bottom of the pan upwards and allow the rim to cleanly slip downwards. For a beautiful festive look, I serve my quiche on a beautiful cake stand.

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Quiche Crust

Flaky Quiche Crust from Scratch


Making a buttery, flaky quiche crust from scratch is easy peasy. It takes only 10 minutes to make the dough and roll it out, then 20 minutes to get it cold and ready to bake.



  • 1 large egg
  • 2 + 1/2 tablespoons ice water
  • 1 + 1/2 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 10 tablespoons unsalted butter, sliced into small cubes


  1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
  2. In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed.  Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
  3. Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
  4. Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.
  5. Your cold quiche crust is ready to be filled and baked!


Note: I don’t blind bake (pre-cook) my quiche crust, but if you prefer the blind-baking method, heat your oven to 350 degrees. Line the bottom of the quiche crust with a piece of foil. Place pie weights (you can use dry beans as pie weights) on top of the foil to keep the bottom of the quiche crust from rising up. Briefly bake the crust for 7-8 minutes. Your quiche crust is now ready to be filled and baked according to recipe instructions.

  • Category: Breakfast, Brunch, Lunch, Dinner, Party
  • Method: Oven
  • Cuisine: American, French

Keywords: flaky quiche crust, homemade tart crust, homemade quiche crust

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Flaky Quiche Crust from Scratch



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

132 thoughts on “Flaky Quiche Crust from Scratch”

  1. 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!

  2. 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.

  3. 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 😋

  4. 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.

  5. 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!

  6. 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 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.

  7. 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!

    • 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!

  8. 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!

    • 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!)


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