Quiche crust recipe

This is my recipe for quiche crust which I’m publishing separately so it’s handy
to reference for the quiche recipes I’ve shared and the many more I will
inevitably share over the years!

Use this recipe if:

 you want to make a homemade quiche crust from scratch; or

 you have store bought shortcrust pastry – frozen or refrigerated. The
steps to press the pastry into the tin and baking are the same.

If you have a store bought prepared pie shell, simply cook it per the packet
directions.
 Quiche crust is shortcrust pastry 
Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers
to the baking term “short” which means pastries that are flaky and crumble
when you cut into them. They should be tender enough such that you can cut
into it with little effort, and while it should be flaky, it should not disintegrate
into crumbs.

And a quiche crust should hold together so a slice of quiche doesn’t fall to
pieces when cutting and serving.

Even if you’re new to making quiche crust from scratch, I think you’ll find it quite straight
forward the way I’ve broken it down plus the recipe video below!

Using a food processor, the quiche crust dough takes less than 5 minutes to make and it works
100% perfectly!

How to make quiche crust

 Blitz – place flour, butter and salt in a food processor and blitz until fine crumbs form
 Add ice water while the motor is running. Why ice water? Because it stops the butter
from melting. Teeny tiny bits of butter in pastry = flaky pastry!
 Once a ball forms, take it out, pat into a disc, wrap in cling wrap and refrigerate for 1
hour+ (up to 2 to 3 days). Reason: This makes the butter in the dough firm up again = flaky
pastry
 Roll out pastry to 3 mm / 1/8″ thick
 Press into quiche tin
 Fill with pie weights and bake – Use baking beads, dry beans or rice. Anything that will
weight down the pastry to stop it from puffing up and shrinking while it bakes. This is
called Blind Baking.
 Remove beads carefully – Nobody wants hot beads bouncing all over the kitchen!
 Bake again just for 10 to 15 minutes until the base is light golden – this will really
ensure your quiche crust base stays nice and crisp once filled.
 Quiche Filling
Once baked, fill the quiche crust with your filling of choice – or use one of my existing Quiche
recipes:

 Quiche Lorraine
 Salmon Quiche
 Italian Sausage Quiche

If you want to make your own filling, use this as a guide:

 Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the
cream, eggs, salt and cheese in the Quiche Lorraine recipe;
 Deeper quiche tart tin (about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the
cream, eggs, salt and cheese the Salmon Quiche recipe

Enjoy! – Nagi x

Quiche Crust
 Author:Nagi | RecipeTin Eats
 
 Prep: 15 mins
  
 Cook: 35 mins
 
 Total: 50 mins
 
 Baking, Mains
 
 French
5 from 1 vote
 Servings8 - 12
 
Tap or hover to scale

Recipe video above. Inactive chill time: 1 hour. This is a great, EASY classic quiche crust. Quiche
crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted
from this recipe by Emeril Lagasse. This is the recipe I've been using for years and years, and it has
never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Ingredients

 1 1/4 cups (185g / 5.6 oz) plain white flour (all purpose flour)

 1/2 tsp salt

 100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes

 3 tbsp ice cold water (+ more as required)

Instructions
1. Place flour, salt and butter in a food processor. 

2. Pulse 10 times or until it looks like breadcrumbs.

3. With the motor running on low, pour 2.5 tbsp of water into the tube feeder.

4. Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will
look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is
fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water.
Don't blitz longer than 30 seconds at most.

5. Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them
in. Refrigerate for 1 - 3 hours.

6. Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)

7. Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with
flour, then roll out into a 27cm/11" round.
8. Gently roll the pastry so it wraps around the rolling pin.

9. Unroll it over the quiche pan - 23cm / 9".

10. Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry
doesn't quite reach top of rim).

11. Roll the rolling pin across the top to cut off the excess pastry.
12. Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
13. Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of
rice or dried beans to weigh it down. (Note 3)
 14. Bake for 20 minutes, then remove from oven.

15.  Turn oven DOWN to 180C/350F (or 160C/320F fan).

16. Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or
until base is light golden.

17. Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon
Quiche, Italian Sausage or your other filling of choice. 

18. The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough
so the crust will not go soggy.
 Recipe Notes:
 1. Optional extra refrigeration - The key characteristic of shortcrust pastry is that it's flaky and
tender. In order to achieve this, the dough needs to have little bits of cold butter in it when it goes in
the oven. If the butter is melted, then the pastry won't be as flaky (but still very tasty!).
So if it's warm where you are, and it takes you longer than 5 - 7 minutes to roll out the dough, press
into tin and get it into the oven, refrigerate the dough for 15 minutes or so before baking.
2. If using store bought frozen shortcrust pastry, you will need 2 sheets (standard Australian
square sheets). Thaw then line the 2 sheets together so they are overlapping slightly and press down
firmly to seal. Then press into the pan and start from step 10. 
3. Weights stops base from puffing up and helps reduce pastry shrinkage
4. Different measures in different countries - The measures in this recipe work with both US and
metric (rest of world!) measures.
5. General - this recipe does not have egg in it (some recipes do), which makes it crisper, more flaky
and more buttery, yet soft enough to cut through with a fork with barely any effort. Egg is a binder
and it makes the dough tougher.
6. FILLING: If you want to make your own filling, use this as a guide:
 Standard quiche tin (about 23cm / 9" diameter, 2.5 - 3cm / 1 - 1.25" deep) - use the cream,
eggs, salt and cheese in the Quiche Lorraine recipe, then your add ins of choice
 Deeper quiche tart tin (about 23cm / 9" diameter, 3.5 - 4 cm / 1.5 - 1.7" deep) - use the
cream, eggs, salt and cheese the Salmon Quiche recipe.

NUTRITION INFORMATION:
Calories: 173kcal (9%)Carbohydrates: 17g (6%)Protein: 2g (4%)Fat: 10g (15%)Saturated
Fat: 6g (38%)Cholesterol: 26mg (9%)Sodium: 235mg (10%)Potassium: 24mg (1%)Vitamin
A: 310IU (6%)Calcium: 6mg (1%)Iron: 1.1mg (6%)
Keywords: How to cook frozen shortcrust pastry, Quiche Crust, Shortcrust pastry

Cheesy Quiche Crust

Rating: 4.66 stars

 64 Ratings

 49 Reviews

 9 Photos

I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to
make it rich and tasty.
Recipe Summary
Prep:
10 mins
Cook:
10 mins
Total:
20 mins
Servings:
6
Yield:
6 servings
Nutrition Info

Ingredients
Decrease Serving
6
Increase Serving
Adjust
Original recipe yields 6 servings

Ingredient Checklist

 ¾ cup Wheat flour, white, all-purpose, enriched, bleached

 6 tablespoons Butter, with salt

 ¼ cup Cheese, cheddar

 5 teaspoons Water, municipal

Add All Ingredients To Shopping List 
 
Directions
Instructions Checklist

 Step 1

Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the
flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water
over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add
just enough water to allow the dough form a ball and cleanly leave the sides of
the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30
minutes.

 Step 2

Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in
a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.

 Step 3

Bake crust in preheated oven for 10 minutes before filling with quiche custard
of your choice.
 I Made It  Print
Nutrition Facts
Per Serving:
177.7 calories; 2.9 g protein; 12 g carbohydrates; 35.5 mg cholesterol; 111.3 mg
sodium. Full Nutrition