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Ingredients:

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1 1/2 cups all-purpose flour
8 tablespoons unsalted butter, cold and cubed
3 tablespoons ice water
1/4 teaspoon salt

Preparation

1
Measure out the flour and place it in the bowl of a food processor fitted with a metal blade. Cut the butter into small cubes and add them to the bowl. Make sure the butter is very cold to create a flaky crust.
2
Pulse the flour, salt, and butter in the food processor until the mixture resembles coarse breadcrumbs. You want to keep the butter cold in small pieces so it doesn't melt and become too incorporated with the flour.
3
Next, with the food processor running, slowly add the ice water through the feed tube. You may need to add more water if the dough is too dry, but be careful not to add too much, or the dough will become too wet and sticky
4
Keep pulsing the dough until it comes together in a ball. Refrain from overworking the dough, or it will become tough to roll out. Turn the dough onto a floured surface and knead it lightly until it forms a smooth ball. Wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes before rolling it out. This will allow the gluten to relax and prevent the dough from shrinking during baking.
5
When ready to roll out the dough, remove it from the fridge and let it sit at room temperature for a few minutes to become more pliable. Flour your rolling surface and pin, and roll out the dough to the desired thickness, usually about 1/8 inch.
6
Transfer the rolled-out dough to a 9-inch quiche or pie pan. Press it firmly into the bottom and sides of the pan, trimming any excess dough with a sharp knife. You can also crimp the edges of the dough for a decorative touch. Using a fork, poke the bottom of the dough all over but try not to go poke through. This will prevent the dough from puffing up when blind baking.
7
Lay the parchment paper and fill it with some weight-like beans. Finally, pre-baking for about 10-15 minutes at 375°F. Remove the beans and parchment paper and bake for 5-8 minutes.
8
Bring to room temperature before using. So don’t forget this critical step - it's vital to mastering the perfect quiche baking experience!

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.