Ingredients for Quiche Crust
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How to Make Quiche Crust
- **Get started:** Prepare the dough using your preferred method (by hand or food processor).
- **By Hand Method:**
- Whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup (2 sticks) cold unsalted butter and ½ cup cold vegetable shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1 large egg and 6-8 tablespoons ice water.
- Gradually add the egg mixture to the flour mixture, stirring with a fork until the dough just comes together.
- **Food Processor Method:**
- Combine 2 ½ cups all-purpose flour and 1 teaspoon salt in a food processor.
- Pulse briefly to combine.
- In a small bowl, whisk together 1 large egg and 6-8 tablespoons ice water.
- With the food processor running, slowly add the egg mixture through the feed tube until the dough just comes together.
- **Forming and Chilling the Crust:**
- Gather the dough into a ball, flatten into a 1-inch thick disc, wrap in plastic wrap, and chill for at least 20 minutes (or overnight/freeze for later use).
- On a lightly floured surface, roll the chilled dough into a 16-inch circle, about ⅛-¼ inch thick.
- Lightly butter a 10-inch quiche or pie pan.
- Gently press the dough into the pan, tucking the excess dough under to create a thick edge. Crimp the edges decoratively.
- Refrigerate the crust until ready to use. For recipes like our Artichoke, Leek & Ham Quiche #200905, partially bake at 350°F (175°C) for 10 minutes before adding the filling and continuing baking.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
3g
Fat
283g
Carbs
47g
