Homemade Quiche Crust Recipe
Whether you're a seasoned chef or a cooking enthusiast, mastering the art of crafting the perfect quiche crust will elevate your culinary game to new heights.
Equipment
- Mixing bowl
- Pastry cutter or food processor
- Plastic wrap
Ingredients
- 1 and ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
Instructions
- Prep the Ingredients:Start by measuring out your flour and salt into a bowl. Toss in the cold butter cubes.
- Cut in the Butter:Use a pastry cutter or food processor to blend the butter into the flour until the mixture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, and mix gently until the dough just comes together.
- Form a Disk:Gather the dough and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to allow the dough to chill and relax.
- Roll Out the Dough:On a floured surface, roll out the chilled dough into a circle, about 12 inches in diameter.
- Transfer to Pie Dish:Carefully lift the dough and gently lay it into a 9-inch pie dish. Press it against the bottom and sides of the dish.
- Transfer to Pie Dish:Carefully lift the dough and gently lay it into a 9-inch pie dish. Press it against the bottom and sides of the dish.
- Trim and Crimp:Trim any excess dough hanging over the edges and create a decorative edge by crimping the crust with your fingers or a fork.
- Chill Again:Place the crust in the refrigerator for about 30 minutes before adding your desired quiche filling.
- Chill Again:Place the crust in the refrigerator for about 30 minutes before adding your desired quiche filling.