A simple, all-butter quiche crust that’s tender, flaky, and perfectly sturdy, made with just flour, butter, and a pinch of salt. It comes together in minutes, presses or rolls out easily, and bakes up crisp enough to hold creamy fillings without getting soggy. This simple crust has everything you need, flavor and flakiness!
For more quiche idea, check out my Olive Quiche or browse the full quiche recipe collection.
Recipe Tips for the Best Crust
Key Tips for Making Quiche Crust
1. Keep Everything Cold
- Why: Cold butter = flaky crust. Warm butter = greasy, tough crust.
- Tip: Chill your flour and even your mixing bowl if your kitchen is warm. Add ice cubes to your water and only use the liquid.
2. Use Your Fingers or a Pastry Cutter (Not a Food Processor)
- Why: Over-processing can develop gluten and make the crust tough.
- Tip: Cut the butter into the flour until it resembles coarse crumbs with pea-sized bits. These bits create flaky layers as they melt during baking.
3. Add Water Slowly
- Why: Too much water can make the crust dense or gummy.
- Tip: Add 1 tablespoon at a time and mix gently with a fork or your hands. Stop as soon as the dough just holds together when pinched.
4. Don’t Overwork the Dough
- Why: Over-kneading develops gluten and ruins tenderness.
- Tip: As soon as the dough comes together, flatten it into a disk, wrap it in plastic, and chill.
5. Chill the Dough (At Least 30 Minutes)
- Why: This relaxes the gluten and firms up the fat, preventing shrinkage.
- Tip: You can chill it up to 2 days in advance or freeze for later use.
6. Roll Evenly and Gently
- Why: Uneven crusts bake unevenly.
- Tip: Roll from the center outward in all directions, turning the dough frequently and using light pressure.
7. Blind Bake for a Crisp Bottom
- Why: Prevents a soggy crust from the custard filling.
- Tip: Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15–20 min, remove weights, then bake another 5–10 min until lightly golden.
8. Dock (Optional)
- Why: Pricking the base with a fork prevents air bubbles.
- Tip: Do this only if you’re blind baking. Don’t dock if you’re not par-baking.
How to Mix the Dough without a Food Processor
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter to the bowl. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs, with some pea-sized bits of butter remaining.
Slowly drizzle in ice water, about 1 tablespoon at a time, mixing gently with a fork or your hands after each addition. Add just enough water for the dough to start coming together when you press it—it should hold together but not feel sticky. If the dough still feels too dry, add a little more water, ½ tablespoon at a time.
Steps 3, 4, and 5 remain the same as in the recipe card.
Quiche Crust
Ingredients
Method
- Add flour, butter, and salt to a food processor. Pulse until the mixture resembles coarse breadcrumbs. With the motor running, gradually pour ice water through the feed tube, just until the dough starts to come together. If it still looks too dry, add more water, ½ tablespoon at a time, but be careful not to overdo it – the dough shouldn’t be sticky.
- Pulse until it begins to form a rough ball. Flatten into a disc and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes. This can be made a day in advance.
- Preheat oven to 400°F (200°C). Place the dough on a floured surface and sprinkle a little flour over the top. Roll out to a circle about 1/8 inch thick and 11 inches in diameter.
- Transfer to a lightly greased 9-inch quiche pan and gently press into the bottom and sides of it. Run the rolling pin over the top to remove any overhanging dough. Using a fork, gently poke holes across the bottom of the pastry, making sure not to pierce all the way through.
- Line the inside of the crust with parchment paper or aluminum foil and fill with pie weights, rice, or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10 minutes until the crust is lightly browned.
