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Quiche Crust (Basic recipe)

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4.8 of 47 votes
If you're looking for a basic recipe to make a perfect quiche crust, you've come to the right place! I have made this recipe hundreds of times and it has never failed.
Prep Time 10 minutes
Cook Time 15 minutes
Course Side dish
Cuisine French
Servings 6
Calories 301 kcal

Ingredients
 
 

  • 250 g flour
  • 125 g butter room temperature
  • 60 ml cold water
  • 1 pinch salt

Instructions
 

  • MIX: In a large bowl, combine the flour and salt. Cut the butter into small pieces and add it to the bowl. Using a kitchen machine or your hands, work the butter into the flour mixture until it resembles coarse sand. Gradually add in the cold water, mixing until the dough comes together. Be careful not to overwork the dough.
  • REST: Form the dough into a ball. Wrap tightly in plastic wrap and refrigerate. You can also place it in the freezer for 15 minutes to save time or in the refrigerator for 1 hour. This resting period allows the quiche dough to chill and the gluten to relax, making it easier to roll out.
  • ROLL OUT: Preheat your oven to 180 °C (350 °C). On a floured surface, roll out the dough. Carefully transfer the rolled-out dough on a tart pan greased with butter or covered with parchment paper. Press the edges with your rolling pin to remove excess dough. Prick the dough with a fork to avoid air bubbles during the baking.
  • BLIND BAKE: To blind bake the crust, line it with parchment paper and fill it with pie weights, dry beans, or uncooked rice. This prevents the crust from puffing up during baking. Bake the crust for about 15 minute. Remove from the oven and let cool completely before adding the quiche filling.
  • FILLING: Now you are ready to add your favorite quiche filling and the egg mixture.

Video

Nutrition

Calories: 301kcalCarbohydrates: 32gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 142mgPotassium: 50mgFiber: 1gSugar: 0.1gVitamin A: 521IUCalcium: 12mgIron: 2mg
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