Imen This Ina Garten Quiche Crust recipe is a flaky and buttery pastry, which is made with cold unsalted butter and an egg. It’s a classic, foolproof recipe, ready in about 30 minutes.
Ina Garten Quiche Crust Recipe 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, cold and cubed
How To Make Ina Garten Quiche Crust Recipe
- Whisk egg and water: In a small bowl, whisk together the egg and ice water. Set aside.
- Mix flour and salt: In a food processor, combine the flour and sea salt. Pulse a few times to blend.
- Add butter: Add the cold, cubed butter to the flour mixture. Pulse until the texture resembles coarse crumbs.
- Incorporate egg mixture: With the processor running, slowly pour in the egg and water mixture until the dough forms larger clumps.
- Form and flatten dough: Turn the dough out onto a floured surface, form it into a ball, and flatten it into a disk.
- Roll the dough: Roll the dough on a floured surface to about 1/8 inch thick, large enough to fit your quiche pan.
- Transfer to pan: Gently place the dough into the quiche pan, pressing it in and trimming any excess with a knife.
- Freeze before baking: Freeze the crust in the pan for 20–25 minutes to chill completely before filling and baking.
- Continue with quiche recipe: Fill the crust with your quiche filling and bake according to your quiche recipe instructions.
Recipe Tips
- How to keep crust flaky: Use very cold butter and water to ensure a tender, flaky crust.
- How long to chill dough before rolling: Chill the dough in the fridge for at least 30 minutes before rolling it out.
- Why freeze the crust before baking: Freezing helps the crust keep its shape and prevents sogginess during baking.
- How to roll out evenly: Roll the dough evenly to 1/8 inch thick to avoid uneven baking or cracking.
- What if I don’t have a food processor? You can cut in the butter using a pastry cutter or your hands until crumbly.
What To Serve With Quiche
This crust pairs well with a variety of quiche fillings and side dishes:
- Spinach and feta quiche
- Quiche Lorraine with bacon
- Fresh garden salad
- Roasted potatoes
- Fruit salad
How To Store Quiche Crust
Refrigerate: Wrap the unbaked dough in plastic and refrigerate for up to 2 days.
Freeze: Freeze the dough disk or crust in the pan for up to 3 months. Thaw in the fridge before baking.
Quiche Crust Nutrition Facts
- Calories: 265
- Fat: 19g
- Carbohydrates: 20g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make quiche crust ahead of time?
Yes, you can refrigerate or freeze the dough in advance to save time.
Do I need to blind bake this crust?
It depends on your quiche recipe—some require blind baking, especially for wetter fillings.
Can I use salted butter instead of unsalted?
Yes, just reduce or omit the added salt in the recipe.
Why is my crust tough?
Overmixing or using warm ingredients can lead to a tough crust. Handle the dough gently.
What pan works best for quiche?
Use a 9-inch tart or pie pan, preferably with a removable bottom for easy serving.
Try More Recipes:
- Ina Garten Mexican Wedding Cookies
- Ina Garten Cranberry Cream Cheese Bread
- Ina Garten Brunch Egg Casserole
Ina Garten Quiche Crust Recipe
Description
A tender, buttery crust perfect for any quiche filling—easy to make and always reliable.
Ingredients
Instructions
- Whisk egg and ice water together in a small bowl.
- In a food processor, pulse flour and salt.
- Add cold butter and pulse to coarse crumbs.
- Slowly add egg mixture while pulsing until dough forms clumps.
- Turn out dough, shape into a ball, and flatten into a disk.
- Roll to 1/8 inch thickness on floured surface.
- Transfer to quiche pan, press in, and trim edges.
- Freeze for 20–25 minutes before baking.
- Proceed with your quiche recipe as directed.
