Making a Reliable Savory Quiche Crust
A good crust should be a container, not a distraction. This short-crust technique relies on small shards of butter to create flaky layers that hold their shape under the weight of eggs and cream.
Temperature is your only enemy.
If the butter melts before it hits the oven, you lose the layers. If the room is warm, chill your flour and bowl before beginning.
- large mixing bowl
- pastry cutter or two knives
- rolling pin
- 9-inch fluted tart pan or pie dish
- pie weights or dried beans
What goes in.
- 1 1/4 cupsall-purpose flour
- 1/2 tspkosher salt
- 1/2 cupunsalted butter, frozen and cubed
- 3-4 tbspice water
Blind Baking
Baking the crust empty with weights ensures the bottom sets before the moisture of the filling hits it, preventing a gummy, undercooked base.
The method.
Mix dry ingredients
Whisk the flour and salt together in a chilled bowl.
Cut in the fat
Add the frozen butter cubes. Use your pastry cutter to work the butter into the flour until the largest pieces are the size of small peas.
Hydrate the dough
Drizzle 3 tablespoons of ice water over the mixture. Toss with a fork. If it doesn't hold together when squeezed, add the final tablespoon.
Rest and roll
Gather the dough into a disk, wrap it, and refrigerate for 45 minutes. Roll it out on a floured surface to 1/8-inch thickness.
Set the shape
Press the dough into your pan, trimming the overhang. Chill the pan for another 15 minutes.
Blind bake
Line the dough with parchment and fill with pie weights. Bake at 375°F (190°C) for 20 minutes, remove the weights, and bake for another 10 minutes until the bottom looks pale gold and dry.
Other turns to take.
Herbed Crust
Add 1 tablespoon of finely minced fresh thyme or rosemary to the flour before cutting in the butter.
Cheese Crust
Fold in 1/4 cup of finely grated parmesan or aged gruyere once the butter is incorporated.
When it doesn't go to plan.
Use a metal pie tin if you want the bottom to crisp faster.
If the dough cracks while rolling, just press it back together with your fingers; it will not affect the final texture.
Always dock the bottom of the crust with a fork before blind baking to prevent large air bubbles.
The ones that keep coming up.
Why did my crust shrink away from the sides?
The dough was likely overworked or not allowed to rest long enough. Resting relaxes the gluten strands, which prevents shrinking.
Can I make this in a food processor?
Yes, but use the pulse button sparingly. If you over-process, the butter will incorporate too thoroughly and you will end up with a hard, cookie-like crust instead of a flaky one.