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Prepare your quiche Doug in no time with this quick and easy recipe! Ensure all ingredients are brought to room temperature before starting for a flaky and delicious result.
Type of Cuisine:
American
Prep Time: 15 minutes plus 30 minutes Chile time.
Cook Time: 25 minutes
How Many Servings?
1 quiche dough
Ingredients:
1X
2X
3X
Adjust Servings
| 1 1/2 cups all-purpose flour | |
| 8 tablespoons unsalted butter, cold and cubed | |
| 3 tablespoons ice water | |
| 1/4 teaspoon salt |
Preparation
1
Combine Flour and Cold Butter
Measure the flour and add it to the bowl of a food processor fitted with a metal blade. Cut cold butter into small cubes and scatter them over the flour. Using cold butter is key—it creates that signature flaky quiche crust.
Measure the flour and add it to the bowl of a food processor fitted with a metal blade. Cut cold butter into small cubes and scatter them over the flour. Using cold butter is key—it creates that signature flaky quiche crust.
2
Pulse to Form Crumb Texture
Add salt, then pulse the flour and butter mixture in short bursts until it resembles coarse breadcrumbs. Keep the butter in small, cold pieces—this helps create a flaky quiche crust instead of a dense one.
Add salt, then pulse the flour and butter mixture in short bursts until it resembles coarse breadcrumbs. Keep the butter in small, cold pieces—this helps create a flaky quiche crust instead of a dense one.
3
Add Ice Water and Bring Dough Together
With the food processor running, slowly drizzle in the ice water through the feed tube. Add just enough until the dough begins to clump together. If it feels too dry, add a bit more water—1 tablespoon at a time. Avoid over-watering, or the dough will become sticky instead of smooth.
With the food processor running, slowly drizzle in the ice water through the feed tube. Add just enough until the dough begins to clump together. If it feels too dry, add a bit more water—1 tablespoon at a time. Avoid over-watering, or the dough will become sticky instead of smooth.
4
Form, Chill, and Rest the Dough
Pulse until the dough comes together into a rough ball—be careful not to overwork it, or it may become tough to roll. Turn the dough onto a lightly floured surface and gently knead just until smooth. Shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting time helps relax the gluten and prevents the quiche crust from shrinking as it bakes.
Pulse until the dough comes together into a rough ball—be careful not to overwork it, or it may become tough to roll. Turn the dough onto a lightly floured surface and gently knead just until smooth. Shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting time helps relax the gluten and prevents the quiche crust from shrinking as it bakes.
5
Roll Out the Dough
Remove the dough from the fridge and let it sit at room temperature for 5–10 minutes until slightly softened. Lightly flour your surface and rolling pin, then roll the dough out to about 1/8 inch thick. Rotate the dough as you roll to keep it even and prevent sticking.
Remove the dough from the fridge and let it sit at room temperature for 5–10 minutes until slightly softened. Lightly flour your surface and rolling pin, then roll the dough out to about 1/8 inch thick. Rotate the dough as you roll to keep it even and prevent sticking.
6
Fit Dough into Pan and Dock
Carefully transfer the rolled-out dough to a 9-inch quiche or pie pan. Press it gently but firmly into the bottom and sides, then trim any excess with a sharp knife. For a decorative finish, crimp the edges as desired. Use a fork to gently poke holes across the bottom—this prevents puffing during blind baking, but avoid piercing all the way through.
Carefully transfer the rolled-out dough to a 9-inch quiche or pie pan. Press it gently but firmly into the bottom and sides, then trim any excess with a sharp knife. For a decorative finish, crimp the edges as desired. Use a fork to gently poke holes across the bottom—this prevents puffing during blind baking, but avoid piercing all the way through.
7
Blind Bake the Quiche Crust
Line the crust with parchment paper and fill it with pie weights, dried beans, or rice to keep it from puffing up. Pre-bake at 375°F (190°C) for 10–15 minutes until the edges begin to turn golden. Carefully remove the parchment and weights, then bake for another 5–8 minutes to lightly crisp the base.
Line the crust with parchment paper and fill it with pie weights, dried beans, or rice to keep it from puffing up. Pre-bake at 375°F (190°C) for 10–15 minutes until the edges begin to turn golden. Carefully remove the parchment and weights, then bake for another 5–8 minutes to lightly crisp the base.
8
Bring to Room Temperature Before Filling
Before adding your quiche filling, let the crust cool completely and come to room temperature. This simple but important step ensures your filling sets properly and your crust stays perfectly flaky. Don’t skip it—it’s key to mastering the art of quiche!
Before adding your quiche filling, let the crust cool completely and come to room temperature. This simple but important step ensures your filling sets properly and your crust stays perfectly flaky. Don’t skip it—it’s key to mastering the art of quiche!
Recipe Tips & Suggestions
Some tips to follow:
Keep your ingredients cold to prevent the butter from melting and creating a tough crust
Use a food processor pastry cutter or your fingers to blend the flour and butter until the mixture resembles coarse breadcrumbs.
Add just enough ice water to bring the dough together. More water will make the dough sticky and easier to work with.
Knead the dough lightly to form a smooth ball, but be careful not to overwork it.
Roll out the dough on a floured surface and trim any excess dough with a sharp knife.
Blind bake the crust before adding the filling to prevent it from becoming soggy.
Rana’s Notes!
When it comes to making a quiche, choosing the right pan can make a significant difference in the outcome of your dish. In my opinion, the best pan to use for quiche dough is a tart pan with a removable bottom that measures around 9.5 inches. The removable bottom makes it easy to remove the quiche from the pan without damaging the crust, and the shallow sides allow for even cooking throughout the quiche.
A deep dish pie plate can also be used. Just make sure that it is deep enough to hold all of your ingredients and the crust without overflowing, and adjust the baking time accordingly. Regardless of the type of pan you use, be sure to butter or oil it well to prevent the quiche from sticking.