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Quiche Crust

A simple, foolproof quiche crust that's both flaky and buttery, perfect for any quiche filling.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 9-inch crust
Course: Appetizer, Main
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons cold unsalted butter cubed
  • 3 to 4 tablespoons ice water

Equipment

  • Food processor or pastry cutter
  • 9-inch pie dish or quiche pan
  • Measuring cups and spoons
  • Mixing bowl
  • Rolling pin
  • Plastic wrap
  • Parchment paper
  • Pie weights or dried beans
  • Baking sheet

Method
 

  1. Mix flour, salt, and sugar in a large mixing bowl.
  2. Add cold, cubed butter to the flour mixture and cut in until the mixture resembles pea-sized pieces.
  3. Sprinkle 3 tablespoons of ice water over the mixture and mix until the dough comes together in shaggy clumps.
  4. Gather the dough into a flat disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
  5. Preheat oven to 425°F (220°C).
  6. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches across.
  7. Transfer the rolled dough to the pie dish, pressing gently into the corners and trimming the excess.
  8. Prick the dough with a fork, line with parchment paper, and fill with pie weights.
  9. Blind bake for 15 minutes, then remove weights and parchment paper.
  10. Let cool for 2 minutes before adding your filling.

Notes

Serve as a base for various quiche fillings or savory tarts.