Quiche Crust Recipes

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QUICHE CRUST / SHORTCRUST PASTRY FOR PIES



Quiche Crust / Shortcrust Pastry for Pies image

Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Provided by Nagi | RecipeTin Eats

Categories     Baking     Mains

Time 50m

Number Of Ingredients 4

1 1/4 cups (185g / 5.6 oz) plain white flour ((all purpose flour))
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)

Steps:

  • Place flour, salt and butter in a food processor.
  • Pulse 10 times or until it looks like breadcrumbs.
  • With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
  • Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
  • Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
  • Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
  • Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
  • Gently roll the pastry so it wraps around the rolling pin.
  • Unroll it over the quiche pan or pie dish - 23cm / 9".
  • Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
  • Roll the rolling pin across the top to cut off the excess pastry.
  • Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
  • Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
  • Bake for 20 minutes, then remove from oven.
  • Turn oven DOWN to 180C/350F (or 160C/320F fan).
  • Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
  • Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
  • The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving

QUICHE CRUST



Quiche Crust image

A great crust for quiches. Use it with the Artichoke, Leek and Ham Quiche Filling #200905 or your own favorite filling. From Jan Roberts-Dominguez's "The Onion Cookbook". I've included both her by-hand and food processor directions. Preparation time includes chilling time.

Provided by Acerast

Categories     Breads

Time 45m

Yield 1 10 - inch crust

Number Of Ingredients 6

1 1/2 cups flour (I use unbleached)
1/4 teaspoon salt
6 tablespoons butter, cold
3 tablespoons vegetable shortening, cut into small chunks
1 egg
3 tablespoons ice water

Steps:

  • Preparing the dough.
  • By Hand:.
  • In a large bowl, mix the flour with the salt.
  • Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
  • In a small bowl, whisk together the egg and ice water.
  • Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
  • Food Processor method:.
  • Place the flour and salt into the work bowl of a food processor and pulse briefly.
  • In a small bowl, whisk together the egg and ice water.
  • As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
  • Forming the crust:.
  • Collect the pastry and form it into a ball on a lightly floured surface.
  • Gently press the ball into a flat circle about 1 inch thick.
  • Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
  • It can be refrigerated overnight at this point or frozen for later use.
  • When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
  • Lightly butter a 10 inch quiche or pie pan.
  • Gently press the dough into the pan.
  • Tuck the excess dough under to form a thick edge.
  • Crimp the edges decoratively with your fingers or a fork.
  • Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
  • Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.

Nutrition Facts : Calories 1706.3, Fat 114.3, SaturatedFat 56.7, Cholesterol 394.7, Sodium 1146.8, Carbohydrate 143.5, Fiber 5.1, Sugar 0.9, Protein 26.4

CHEESY QUICHE CRUST



Cheesy Quiche Crust image

I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty.

Provided by Joanna

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 6

Number Of Ingredients 4

¾ cup all-purpose flour
6 tablespoons cold butter, cut into small pieces
¼ cup shredded Cheddar cheese
5 teaspoons cold water

Steps:

  • Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
  • Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.

Nutrition Facts : Calories 177.7 calories, Carbohydrate 12 g, Cholesterol 35.5 mg, Fat 13.2 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.3 g, Sodium 111.3 mg, Sugar 0.1 g

QUICK N EASY QUICHE CRUST



Quick n Easy Quiche Crust image

Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.

Provided by Elizabeth H.

Categories     Breads

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup flour
1/2 teaspoon salt
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup ice water (I use refrigerated water)

Steps:

  • Mix flour and salt with fork.
  • Beat oil and water with whisk or fork to thicken.
  • Pour into flour and mix with fork.
  • Press into 9" pie crust.
  • Fill with quiche mixture and bake at 400F until done.
  • NOTES: I've never made this with canola oil.
  • You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
  • This recipe is not suitable for baked pie crust shells.
  • It makes a nice, flaky crust that's suitable for everyday use.

FLAKY QUICHE CRUST FROM SCRATCH



Flaky Quiche crust from scratch image

Categories     Corn     Pie     Brunch     Bake

Number Of Ingredients 5

1 Large egg
2.1/2 tablespoons ice water
1.1/2 cups all purpose flour
1 teaspoon sea salt
10 tablespoons unsalted butter, sliced into small cubes

Steps:

  • In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
  • In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
  • Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that's hanging over the rim of the pan or dish
  • Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that's fine too). For a flaky quiche crust it's important that the crust is cold when it's filled and cooked.
  • Your cold quiche crust is ready to be filled and baked!

POTATO CRUST QUICHE



Potato Crust Quiche image

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 16

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

Steps:

  • In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

EASY CRUSTLESS QUICHE



Easy crustless quiche image

Make a simple crustless quiche to cut out the faff of making pastry. It's packed with cheese, smoky pancetta and green veg for a lovely lunch or picnic dish

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 55m

Number Of Ingredients 7

20g butter , plus extra for the tin
1 onion , finely chopped
100g chopped pancetta or smoked bacon
200g asparagus or broccoli, trimmed
8 large eggs
150ml double cream
80g gruyère or parmesan cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round deep, springform cake tin so the paper comes 2-3cm up the sides of the tin.
  • Melt the butter in a frying pan. Add the onion and pancetta and cook over a low heat for 10 mins or until softened and translucent.
  • Bring a pan of lightly salted water to the boil. If using broccoli, cut into small florets, if using asparagus, keep whole. Blanch the veg for 2 mins, drain and leave to steam-dry.
  • Whisk the eggs, cream and two thirds of the cheese together in a bowl. Season with salt and black pepper. Mix through the onion and bacon mixture. Pour into the tin and top with the veg and remaining cheese. Bake for 25-30 mins or until golden brown with a slight wobble in the centre.

Nutrition Facts : Calories 401 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.1 milligram of sodium

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