quiche crust

Recipe video above.&nbsp;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&nbsp;23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Quiche Crust

tsp salt

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

tbsp ice cold water (+ more as required)

Place flour, salt and butter in a food processor.&nbsp;

Pulse 10 times or until it looks like breadcrumbs.

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

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.

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.

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

Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.

Gently roll the pastry so it wraps around the rolling pin.

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

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

Roll the rolling pin across the top to cut off the excess pastry.

Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).

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)

Bake for 20 minutes, then remove from oven.

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

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

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

The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

This pie crust is made in a food processor with butter and sour cream to add extra fat into the pie dough to ensure a tender flaky crust and no soggy bottom.

Homemade Quiche And Pie Crust Recipe

all purpose flour

butter

egg (beaten)

water

sour Cream

apple cider vinegar

tbsp sugar

tsp kosher salt (or

Mix all your dry ingredients into a large bowl

Add dry ingredients to a food processor.

Add the cold butter to the flour in the food processor and mix until butter is combined and looks like coarse sand.

Dump flour butter mixture into a large bowl and set aside.

Now mix your egg, water, sour cream and vinegar in a medium bowl.

Add wet ingredients to the flour butter mixture and mix until the dough just starts to come together. Coming together means that you can pick up a chunk of your dough, squeeze it together and it stays together. You may need to add an additional tablespoon of cold water if this does not happen. TIP: you do not want the dough to be smooth, just hold together.

Once the dough has come together, dump out on to a lightly floured board and shape into a ball. Divide the ball into 3 sections and form into round balls.

Take each ball of dough and shape into a ball and press down into a disc.

Wrap each disc with plastic wrap.

Refrigerate dough for 20-25 minutes to make the butter cold again (this helps with flakey layers)

Once dough has been refrigerated, place it on lightly floured surface and fold it half.

Lightly roll it into a small circle and fold it in half again. Roll it out to the size you need now and transfer to your baking pan that you are using.

Blind bake the quiche crust for 10 minutes in a 350 degree oven.

Remove and let cool.

Add your quiche filling the bake according to recipe instructions.

If Making Quiche

After you roll out the crust and place it in your pie dish, you add your pie filling and bake it according to the recipe instructions of the dish that you are making.

For pie crust

This pie crust recipe was super easy to work with. I was looking for a pie crust that wouldn't fail and this is it! My quiche was spectacular!  I will be using this pie crust recipe it whenever I need it. Thank you for sharing it! You're awesome!

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Quiche Crust

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