Flaky Quiche Crust from Scratch

Rating

4.9 stars ( reviews)

Keywords

flaky quiche crust, homemade tart crust, homemade quiche crust

Ingredients

• 1 large egg
• 2 + 1/2 tablespoons ice water
• 1 + 1/2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 10 tablespoons unsalted butter, sliced into small cubes

Categories

• Breakfast

Cuisine

• American

Reviews

• Corrine on 2019-04-20 (5 stars):
  Amazing! Made exact per the recipe in a food processor (except didn't add salt as i only had salted butter) and this crust absolutely MADE my Easter quiche lorraine. So gorgeous & flaky. Definitely no need to blind bake! Saving this for future reference.
• Jennifer on 2018-11-06 (5 stars):
  Which attachment do you recommend if using a stand mixer? Thanks. Can’t wait to try this!!
• Lilli on 2020-04-15 (5 stars):
  does the dough freeze well if I wanted to make another quiche later?
• Desiree Foster on 2019-11-24 (5 stars):
  I tried this crust recipe and it was delish....any reason this couldnt be used for a pie crust??
• Louise Pope on 2019-11-01 (4 stars):
  In response to Melissa ..I've found from personal experience when making a crust that putting a whole egg into the recipe can actually do this to the crust and it can become fluffy almost cookie dough like when cooking ( I've had to bin a few) My solution is to use 2 egg yolks , not the white. Keep those for a meringue recipe. I do this every time and haven't had any problems since.
• Lisa on 2019-02-21 (5 stars):
  My first time ever crust and quiche (I used Paul Dean's quiche recipe). It was so easy, basked perfectly and tastes really good. Thank you!
• Charity on 2019-03-12 (5 stars):
  Really good recipe, thank you! I don't have a food processor or anything like that, so I made it by hand, and it turned out really well! Thank you!
• eatfrysmith on 2019-06-17 (5 stars):
  I need all the quick and easy recipes I can get right now and this dessert totally fits the bill! It looks FANTASTIC !
• adams@nationalrestaurantny on 2019-07-09 (5 stars):
  They look very attractive. and above all, the formula is simple and easy to implement. I just finished it for my daughter and she loves it. I am happy for that. Thanks for your recipe
• Santina on 2019-12-01 (5 stars):
  OMG! This recipe was AMAZING!!! I have tried many different flaky quiche recipes and this by far is the easiest, most delicious and most true recipe I have ever stumbled across. Absolutely love it - thank you for sharing!
• Kit F. on 2020-04-06 (5 stars):
  (Butter wrapper has tablespoon ingredients marked on it!!!!! Just put butter in freezer then cut off tablespoons as u need them!!) I just made this this past weekend for my sweetie and I as we are in quarantine In California and missing yummy food.. I usually use a store bought frozen pastry crust when I make a quiche...BUT given all the time I have now I'm excited to start baking again!! Made the crust with a little pinch of whole wheat flour added into the reg. flour...also froze the crust for 1/2 hour as recommended...it was super easy to work with the dough, and the quiche came out ridiculously GOOD!! I dont have a food processor so it was ALL HAND MIXED (what a workout!!) I will be using this again..EXCELLENT RECIPE...thank u so much xoxooxo
• Grace on 2020-01-01 (4 stars):
  Sounds great but how do you measure butter in tablespoon and cut them into cubs? when it is cuttable, it won't fit into a tablespoon. Please provide weight in grams or ounce if possible. Thanks.
• Eiko Kaneda on 2020-01-03 (5 stars):
  I really liked this recipe! Every time I make a quiche crust, I ended up with a soggy and flavorless crust. But this time I was able to achieve the flaky buttery crust that everyone in my family loved! From now on, this is my go-to recipe for a perfect quiche crust ! Thank you for your recipe!
• Nina on 2020-01-15 (5 stars):
  This was so easy to make and shape. Excellent recipe. Thank you 😊
• Catherine on 2020-02-25 (5 stars):
  Fantastic recipe! I used this to make a quiche today and I swear this was the best quiche I have ever made! I will bookmark this one. Only comment is I'm in Australia and we don't have all purpose flour. Closest I have is plain flour. Thankfully I kept the egg and ice water seperate. I only needed 1 &1/2 tblsp of ice water after adding the egg. The pastry was super flaky. Thanks!!
• Denise on 2020-03-21 (5 stars):
  Love this recipe so easy and delicious!! This is my go to recipe! I use this for pies too! Thank you for sharing!
• Morgan Mahoney on 2020-03-24 (5 stars):
  I was a bit weary to not pre bake the crust, but I went ahead and just filled my ingredients in with a nice cold crust After freezing it and it turned out AMAZING!!! super flakey crust, nice and buttery, not soggy in any place. Wrote it down for my forever recipes! Thank you!
• Judy Field on 2020-03-27 (5 stars):
  I have struggled with crusts for ages, this was so easy, and came out perfect. Thank you!!!
• Robert on 2020-04-11 (5 stars):
  No option for 4.5 stars, but in reality 5 is still deserved. Made the recipe exactly like it asked, was more wet than I expected so I had to add about 1/8 cup of flower to make it dryer/rollable. Rolled it out as soon as it was mixed and put it in my quiche dish and into the freezer it went for about half an hour while I cleaned up and got my quiche filling ready just as the recipe suggested. Turned out fantastic. Great instructions and honestly was a little skeptical of the egg, but the crust was flaky and crispy. Will definitely use this recipe again.
• Zaina Pridgeon on 2020-04-11 (5 stars):
  So excited to make your quiche Lorraine with your flaky crust for Easter tomorrow! My question is can I use this recipe in a standard pie dish I know I’ll have a little extra it’s ok but my standard pie dish is slightly different From your quiche dish
• Umm Maryam on 2020-05-16 (5 stars):
  Hi Denay, I tried your quiche dough recipe as I had a request to make quiche for the evening meal after breaking fast. (It's currently ramadhan for Muslims, for those who may be curious, we abstain from any food and drink from dawn to dusk. It isn't as hard as it sounds!) I hadn't made quiche in over a year so I had long forgotten the recipe I used to use for dough. I searched for a recipe and was excited to see one for a flaky, buttery quiche dough so I thought, "why not?" Long story short, I followed the recipe but without the ice water. It still came out good! Cold water from the tap works if you haven't got ice on hand and it's a last minute thing👍🏼 Thank you so much for taking the time to share this recipe with us. May God bless you.
• Lila on 2020-05-17 (5 stars):
  Absolutely delicious. Was delighted with this!
• Sara on 2020-07-06 (5 stars):
  Your tips to add an egg, chill in the freezer and fill/bake cold helped me improve my quiche crust! This turned out better (flaky, not soggy on the bottom) than anything I’ve tried before! Definitely a keeper! Thank you.
• Laura on 2020-07-06 (5 stars):
  Hi, I see you have 2 quiche pans pictured; one is silver and has a wide bottom and shallow sides while the other is brownish and has a smaller bottom and higher sides. Mine is brown and measures 9” round x 2.5” high. It is a quiche pan (from William Sonoma) with the removable bottom. Will one crust recipe fill my pan to the top? Or will I have to double the recipe? I appreciate your help in this matter! Laura
• Christina on 2020-07-07 (5 stars):
  Followed to a ‘T’ and was excellent. Flaky, used for chicken pot pie. Will use this recipe from now on.
• Robert on 2020-07-08 (5 stars):
  I will never use a store bought pie shell again. This is easily the best from-scratch pie crust recipe out there. Turned out PERFECTLY! Many thanks
• Emily on 2020-07-12 (5 stars):
  I made two quiches out of this recipe. It’s absolutely delicious crust—flaky and rich, but in my opinion definitely needs to be blind baked first. I didn’t blind bake the first time and my crust came out soggy. I made the second crust today and baked it first, and it was crisp and delicious. Simply perfect. This will be my go-to quiche crust from now on.
• Julie on 2020-07-12 (5 stars):
  The first time I made this, I didn't blind bake it and the bottom of the quiche was a bit soft, but still delicious! Like another comment, I used 2 egg yolks instead of 1 full egg. It was my first time making my own crust and I was happy with the results. I just made it again and decided to blind bake - it turned out magnificent! Super flakey and the perfect texture for my quiche. Next time I will add an egg wash to the edges of the crust to help hold it together. It's so flakey and delicious, but crumbled a bit when serving. Thank you so much for sharing your recipe ❤️
• Hermila on 2020-07-26 (5 stars):
  The Best!!! Thanks a Lot!!! From busy Mon. Blessings!
• Liettie on 2020-07-29 (5 stars):
  My first time ever making a flaky quiche crust, mind you before Corona I hate making food with a passion, and my quiche came out beautifully!! I was worried that the crust might be soggy but it was perfect. The best part of making the crust is how quick and easy it is. My kids couldn't stop raving about how good the quiche was. I'm busy making another batch of flaky pastry for individual quiche. Thank you for this super awesome recipe!!
• Carly on 2020-08-24 (5 stars):
  Thank you. Made this tonight and it was delicious!
• Kate on 2020-09-09 (4 stars):
  Was really good - too salty for my taste (but that's an easy fix for next time!). Size of pie/quiche pan was not noted in directions. I used 10" and crust was a little thin. Maybe put 9" or 8" in instructions.
• FC on 2020-09-27 (5 stars):
  This is incredible. Every other crust recipe I've tried leaves me with a difficult to handle ball of dough that cracks at the edges when I roll it out. This worked perfectly the first time, and I was done in about 10 minutes. I was a bit worried that a raw crust right out of the freezer wouldn't bake in the same time as a blind baked one, but using this with a Martha Stewart recipe for broccoli cheddar quiche, it more or less worked. The bottom was a bit underdone, but I think shortening the freezer time and adding a few minutes to the bake time should fix that. Thanks!
• Amy on 2020-11-03 (4 stars):
  This was almost perfect, but I think mine needed more flour. I weighed mine out because it's easier and it either wasn't enough or my food processor (a thermomix rather) might have over processed it too! In any case, it was very tasty so I will try some adjustments next time. I did blind bake mine for 10 mins with rice, 5 mins without. I baked my filling for 35 mins, covering with foil for the last 15 mins or so, but it didn't go too brown until that point. I rolled my pastry very thin and so it was cooked but soft (think buttery flaky soft, not doughy), I'd like it a bit thicker next time but I'm not sure about the cooking time in that case, I'll have to play!
• Jennifer P Taylor on 2020-11-15 (5 stars):
  Haven't tasted it yet because we are freezing it to use later in the week, but giving 5 stars for how easy it was to make! Took me about 20 min altogether with very little effort. Its my first ever pastry crust so hopefully it tastes as good as it looks 😋
• Sunflower Madison on 2020-11-29 (5 stars):
  I was definitely unsure of this recipe when I first tried it, HOWEVER, it is incredible!!! The dough is crazy easy to roll out, which is what originally made me think I did something wrong ha ha. It truly seems so simple that you may be questioning “how good could it be?”, let me tell you, IT IS DELICIOUS! My son is a chef, the only thing he mentioned is to add a little more salt. I did this on my second batch, added 1tsp instead of 1/2, honestly I can’t tell the difference. No need to change it! I have made 6 quiches with this recipe in the last 2 weeks! That’s how much everyone is loving it. Thank you so much for this!
• Lorraine on 2020-12-10 (5 stars):
  This crust was amazing and so silky and beautiful! Could you use it for custard or fruit pies? It was so good,
• Sarah Rogers on 2020-12-24 (5 stars):
  I have always used store bought pie crusts because years ago I made a pie crust that was horrible. Last time I made quiche I forgot to buy pie crust and I needed it right away. I googled and this recipe came up. It is super easy and delicious. No more store bought for me. Making 2 quiches for tomorrow and going to try doubling the recipe. Hope it works!
• Jessica Evelyn on 2020-12-29 (5 stars):
  Easy and delicious. Mine needed 3.5 tablespoons of water
• Deanna on 2021-01-10 (5 stars):
  This is excellent! I followed the recipe to a T.
• Kara Bibb on 2021-01-17 (5 stars):
  This is my third time to use this dough recipe for quiche! It really is a game changer 💯
• SurfChic on 2021-01-25 (5 stars):
  I love this recipe too. Ive made this easy quiche crust about six or seven times now. And I’ve never made a quiche crust in my life. Thank you for this easy doable recipe. Love that I just freeze it while cooking or cleaning and its ready to go in a short amount of time. I wondered if crusts will stay good in the refrigerator for a day or 2 if I make more than one and want to cook a second quiche later? Or do they need to stay in freezer til you use it? Thanks so much again for this recipe. It’s the best!
• Camille on 2021-02-21 (5 stars):
  Very delicious and easy recipe. Thank you!
• John on 2021-04-01 (3 stars):
  Wouldn't it be better to put the ingredients by weight- how can anyone measure 10 'tablespoons' of cold butter?
• Victoria on 2021-04-17 (4 stars):
  I liked how easy it was at first but when I baked it after I placed in the freezer it still did the same annoying thing where the bottom middle was undercooked and the crust was too hard. Why does pie crust have to be so tricky? Is it that it wasn’t rolled out thin enough ugh help
• Mark on 2021-04-23 (5 stars):
  This recipe is a winner. So easy to roll and get into the pie plate. I didn’t pre bake and it the crust came out flaky and not a bit soggy. This will be my go to recipe from now on. Thanks
• Liz on 2021-06-18 (5 stars):
  I really liked the simplicity of this recipe and how well it WORKED! I’m not a scratch pie crust baker but I was out of frozen ones. This wasn’t that much more complicated, since I always thought I had to prebake them until I read your tutorial. SO flaky, tasty, and easy to roll out!
• Marissa on 2021-12-26 (5 stars):
  Delicious! I couldn’t find a frozen pie crust anywhere and was so nervous to make my own. This recipe was super easy to follow and turned out fantastic! I did not blind bake but the crust still turned out flaky and delicious. I don’t think I’ll ever buy a frozen crust again!
• Liz on 2021-12-29 (5 stars):
  This is definitely my go-to quiche crust recipe! People might like to try adding various seasoning to their crust. I currently have a quiche in the oven with added garlic powder, onion powder, and parsley added to the crust. I find plain crust to be pretty boring since I began doing this.
• Jane Dough on 2022-01-07 (5 stars):
  I will never make another recipe - this is the easiest, best tasting, easy to work with dough ever. Thanks for sharing!
• Laura Taylor on 2022-01-23 (5 stars):
  Absolutely perfect quiche crust. Stayed flaky and delicious. And think I'll use this recipe the next time I make Buttermilk Pie. Should standup well to that wet pie.
• Sofia on 2022-02-18 (5 stars):
  My first time making a quiche and I wanted to make everything from scratch. I am so glad I came across this recipe. It was sooooo easy and came out perfectly flaky and yummy. I made a mushroom Gruyère quiche , it was perfect. Merci thank you!
• Jessica on 2022-10-11 (5 stars):
  This is easily the BEST quiche crust recipe - so easy and so delicious, thank you! Next, is there any reason this crust wouldn't work wonderfully for an apple pie crust? I'm not much of a baker but my husband loves apple pie and I wanted to try this crust as I usually use ready-made crust. Thanks again!
• Laurel on 2022-10-31 (5 stars):
  This is the best quick crust recipe I’ve tried! Bookmarking for many more crusts in the future, thank you for this great recipe!
• Rachel on 2022-12-23 (5 stars):
  Came out really well. Did a blind bake. Don't think it would have cooked otherwise. Yummy and easy.
• Diane on 2023-03-15 (5 stars):
  Super easy to make. I used a tart (quiche) pan, popped in freezer while prepping quiche. Blind baked 7 minutes. I looked and tasted wonderful. I love making chicken pot pie but always used store bought dough. Not anymore. I’ll also experiment with refrigerating dough for a few hours (if I’m too busy to use right away) and so on. So excited to continue to use this recipe and make a variety of beautiful quiche flavors. Thank you for the recipe and to all of you who provided helpful feedback in comments.
• Deb on 2023-04-10 (5 stars):
  This turned out perfectly and was so flaky! It was much easier to make than most crust recipes. I pre-baked my crust for seven minutes without using any weights or dried beans. I added my own quiche ingredients and after about 40 minutes, I had a perfect quiche. Thank you!!
• Jackie on 2023-05-17 (5 stars):
  Omg, i can’t believe that this recipe worked so well for me! My first perfect crust! And tried so many of the of the crusts before!!
• Maxhr on 2024-03-10 (5 stars):
  I was making a quiche on the fly for dinner one night and instead of using my usual recipe, looked for a new one. I love the freezing method even though I put the crust into a glass pie dish. It turned out so flaky and tasty. I loved it. Thanks for a fabulous recipe!
• Stephanie J on 2024-04-01 (5 stars):
  Perfect recipe! This will be my forever quiche crust.
• Katie on 2024-04-17 (5 stars):
  I NEVER come back and review recipes. This is absolutely my new favorite thing! I can see using it for chicken pot pie, quiche, buttermilk pie, apple pie! If it's part of your ingredients I might add some whole wheat flour or whole wheat pastry flour depending on what I'm doing, but this is absolutely fantastic and super easy!
• Melissa on 2024-06-06 (5 stars):
  This was buttery, flaky and utterly delicious! A definite keeper!
• Jeannett on 2024-09-25 (5 stars):
  Excellent flaky tender crust.
• Ludwig on 2024-10-15 (5 stars):
  Super easy and delicious!
• Jenny O on 2025-04-02 (5 stars):
  This crust turned out beautifully! It was perfectly crisp and so quick to prepare. I will definitely be using this recipe again and again.
• Sarah on 2025-12-15 (5 stars):
  So easy and so delicious! I’ve tried to make pie crusts before with little success so I hardly ever made quiches with a crust. This recipe is going to change that 100%! Thank you for this!!
• Carol on 2026-01-12 (5 stars):
  Excellent quiche crust - came out perfectly the first time!
• Mary on 2026-04-02 (5 stars):
  WOW! It was my first time making quiche. I'm not a Baker. I don't have much time for blind baking. So glad I found this. I don't have a pie pan. So, I greased my stainless steel fry pan and popped it in the freezer before I laced the dough. I preheated oven at 400° with a large stainless steel sheet pan. Filled with egg mixture. 20 mins in the convection oven. PERFECT! WINNER DINNER! Thank You! ~ Mary 🦋
• Susan H on 2026-04-09 (5 stars):
  My first attempt at making homemade crust for quiche and it was a success! Your recipe is perfect, minimal effort and ingredients with outstanding results. I opted to grate my butter and mixed with a pastry cutter. I’m definitely going to be making homemade crust for my quiche going forward!