This quiche crust recipe yields a crispy, buttery crust without the soggy bottom! Here’s the secret to the perfect quiche base.
make a quiche? Great, we have covered pastries. Here is the perfect Quiche dough recipe Use it to bake any flavored quiche! Here’s the thing about quiche, though: She’s notorious for coming out with a wet butt. (We can just feel that Britain’s largest baking fair Judges disagree!) This is a common problem since quiche is a custard pie: a type of pie with a liquid filling that can spill through the crust if you’re not careful. It gets perfectly crunchy and buttery…every time!
Are you looking for gluten free? Try this gluten free quiche crust.
How to make quiche dough: an overview!
Here’s a little look at the process of making quiche dough from scratch! Since you’ve arrived here, let’s assume we agree on this fact: homemade quiche crust is infinitely better than store bought. That’s not to say store-bought pie crust is a no-brainer! But if you have the time and energy, homemade is the way to go. Here is an overview of the time it will take you to make this recipe:
| Make the crust dough | 20 minutes |
| Roll out the dough and freeze | 10 mins |
| Blind bake the dough (make the garnish while cooking) | 25 minutes |
| bake quiche | 40 to 50 minutes idle |
Material for homemade quiche dough
What do you need for this quiche dough recipe? Here is a list of equipment! When you’re ready to go, be confident! Working with dough takes time and practice. If this is your first time, give yourself a little grace. (Let us know if you have any questions in the comments below.)
- Use a standard 9 inch pie plate, not a deep bowl. This crust is for a standard thickness quiche.
- A baking sheet is helpful but not necessary. do you have a baking tray This will help spread the dough so it doesn’t stick to the counter (if it doesn’t, lightly dust the counter with flour). Here’s a link to buy a pastry towel if you make pie batter on a regular basis.
- Take a rolling pin and a pizza cutter. These are essential for rolling and cutting dough.
- You will need pie weights, dried beans or rice! The key to quiche crust is blind baking. 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 normally after using them as weights.
How do I avoid a wet bottom? Blind bake the crust!
The biggest key to the quiche crust? Blind bake the crust! With blind baking, a cake base is baked without a filling. This avoids the soggy bottom problem by making the crust perfectly set before adding the filling. This is important for a custard tart like a quiche as the filling will be very moist. Unless you blind bake, you’re sure to end up with a soggy bottom crust (we did).
Here’s what you should know about blind baking and how to get the perfect puff pastry crust:
- First freeze the crust for 10 minutes. Why? This will help the crust keep its shape when blind baking. (This method of freezing shortens the cooling time by a few hours. You’re welcome!)
- Poke holes in the crust with a fork. It’s called berth the crust: This means that it puffs up less in the oven.
- Add parchment paper and then pie weights, dried beans or rice! Pour them right into the crust! Then cook it for 15 minutes.
- Remove the cake weights. After the crust has baked 15 minutes, remove the weights and bake an additional 8 minutes. Then you are ready to fill your quiche!
Make Quiche Crust Instructions Ahead
Can you make a homemade quiche crust ahead of time? Yes! This crust freezes very easily. Here’s what you need to know about the process:
- Prepare the dough and spread it in the cake pan. It’s like always.
- Wrap in plastic and freeze for up to 3 months! If you get into the freezing phase for 10 minutes, you can just freeze… for months! When you are ready to prepare the quiche, return to the blind baking step (Step 5 below).
Quiche Recipes!
You can use this quiche batter for any quiche filling of your choice. Here are some of our favourites:
What’s your favorite topping? Let us know in the comments below.
This quiche dough recipe is…
Vegetarian. For gluten-free dishes go to Quiche sans gluten. Substitute for vegan coconut oil or vegan butter, or opt for vegan pie crust.
The description
This quiche crust recipe yields a crispy, buttery crust without the soggy bottom! Here’s the secret to the perfect quiche base.
- 1 cup all purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 6 tablespoons unsalted butter (alternatively coconut oil or vegan butter for vegans)
- 4 at 6 tablespoons of ice water
- Preheat the oven to 375 degrees Fahrenheit.
- make dough: In a medium bowl, combine all-purpose flour, kosher salt, and baking powder. Cut the butter into chunks, then use a dough mixer to cut into the flour mixture until a coarse flour texture is achieved. Sprinkle the ice water over the flour, 1 tablespoon at a time, and mix gradually with a fork until the dough sticks together. Add more water, tablespoon at a time, until the dough comes together but is not sticky. Shape the dough into a ball.
- Roll out the dough: If you have a baking sheet, line it up and dust with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and be sure to dust the rolling pin with flour. Roll the dough into an even 12-inch circle (that fits in the 9-inch pie pan). Use a rolling pin to transfer the batter to the cake pan (make sure it’s a standard dish and not a deep one). Fold the excess pastry back and seal to form a rim. Then press it down with the tines of a fork to decorate the edges (see photos). Using a fork, carefully poke holes in the bottom and sides of the crust (this will help keep it from puffing up when blind baking).
- Freeze: Freeze the crust for 10 minutes before blind baking. (You can also wrap it in plastic wrap and freeze it in a metal pie dish for up to 1 month; do not use a glass pie dish for long-term freezing.)
- blind cooking: Take the dough out of the freezer. Crumble a sheet of parchment paper and then carefully place it on the floor. Fill the batter with pie weights (we used two sets), dried beans, or dry rice. Bake for 15 minutes, then carefully remove parchment paper and weights and bake for a further 8 minutes, until bottom is lightly browned.
- Add your quiche filling and bake: Take the base out of the oven and garnish it according to the quiche recipe of your choice! Try our asparagus quiche or our spinach quiche.
- Category: Essential
- Method: Cooked
- Kitchen: French
- Diet: vegetarian
Keywords: Quiche Dough, Quiche Dough Recipe
