This quiche crust recipe is…
Vegetarian. For gluten-free, go to Gluten Free Quiche. For vegan, substitutecoconut oil or vegan butter, or go to Vegan Pie Crust.Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagraminstagram iconpinterest pinterest iconfacebook facebook iconprint printiconsquares squares iconheart heart iconheart solid heart solid icon
About quiche crust
* A quiche crust is your basic pie crust made with shortcrust pastry. I like to use an egg in my quiche crust. This adds stability and a nice crumbly texture along with the flakiness of the pie crust. * The word ‘short’ comes from the word ‘shortcrust’ and refers to a flaky and crumbly texture of the pastry. * A perfect crust must be such that while it works as a vessel for your quiche, you should be able to cut into it without much effort. When cut it should not break into crumbs but rather hold the slice. * You can make this crust in the food processor, as I am doing today, or by hand as I have shown in the pie crust by hand recipe.
Roll the quiche crust
* Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out. Pro tip – if the dough cracks too much, means it’s too cold. Let it at roomtemperature for 5 to 7 minutes. * Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially in the bottom edges. Pro tip – To transfer the dough without cracking too much, I like to roll thedough onto my rolling pin then unroll it over the pan. * Remove the excess dough and neaten the edges. When using a quiche or tart pan, I like to roll my rolling pin over the tartto cut off the excess around the edges. Then neaten the edges by running yourthumb along the edges.If using a pie pan, fold the edges under and crimp the edge by forming a Vshape with your thumb and index finger. * Chill the quiche crust in the fridge for 15 minutes up to 48 hours. Pro tip – if leaving for a long time make sure to wrap in plastic so it doesnot dry out.
Bake the quiche crust
* Preheat the oven at 400°F / 200°C / Gas Mark 6. Pro tip – It is essential that the oven is heated to the optimal temperature.Otherwise, the crust can shrink when baking. * Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans) Pro tip – This is called blind baking the crust. We do this so that thepastry will be partially cooked before we add the filling. * Bake for 15 minutes – then, remove the pie weights and parchment paper. Add the filling to the pre-baked crust and bake it further for as long and necessary – until the filling is cooked. Depending on the recipe you will need to reduce oven temperature to 350°F/ 177°C/ Gas mark 4 Pro tip – Most quiche filling will include a dry filling mixture with acustard-based liquid mixture. * When baking if the edges of the crust get too dark, tent the edges with aluminum foil or a pie shield to prevent it from becoming too dark. Pro tip – Make sure your cover just the edges of the tart. Otherwise, youwill not have a nice color on the quiche.Crust for Quiche Recipes
Equipment for homemade quiche crust
What do you need for this quiche crust recipe? Here’s an equipment list! Whenyou’re ready to start, have confidence! Working with dough takes time andpractice. If it’s your first time, give yourself some grace. (Let us know ifyou have any questions in the comments below.) * Use a standard 9-inch pie plate, not deep dish. This crust is intended for a standard thickness of quiche. * A pastry cloth is helpful, but not necessary. Got a pastry cloth? It helps for rolling out the dough so it doesn’t stick on the counter (otherwise, just lightly dust the counter with flour). Here’s a link to buy a pastry cloth if you make pie crust on the regular. * Grab a rolling pin and pizza cutter. These are essential for rolling and cutting the dough. * You’ll need pie weights, dried beans, or rice! The key to quiche crust is blind baking it. Use ceramic pie weights (like these pie weights we use) and pour them right into the crust so it doesn’t shrink or get too puffy. Or, you can use dried beans or dry rice if you don’t have pie weights! It doesn’t harm them: you can still cook them as normal after using them as weights.
You can use this quiche crust for any filling of quiche you choose. Here are afew of our favorites:What’s your favorite filling? Let us know in the comments below.
How to make quiche crust: an overview!
Here’s a little overview of the process of how to make quiche dough fromscratch! Since you’ve ended up here, we assume we agree on this fact: homemadequiche crust is infinitely better than store-bought. That’s not to saypurchased pie crust works in a pinch! But if you’ve got the time and energy,homemade is the way to go. Here’s an outline of the time you’ll need for thisrecipe:Make the crust dough| 20 minutes —|— Roll out and freeze the crust| 10 minutes Blind bake the dough (make the filling while it bakes)| 25 minutes Bake the quiche| 40 to 50 minutes, inactive”