October 27, 2019
Quiche Crust and Filling
- 2 and 1/2 cups (315g) all-purpose flour, plus more as needed (spoon & leveled)
- 1 teaspoon salt
- 1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed
- 1/2 cup (120ml) ice water, plus more as needed
- Mix the flour and salt together in a large bowl.
- Cut the butter into cubes
- Using a food processor pulse and cut the butter into the dry ingredients until all flour is coated. You’re looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
- Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and pulse after each addition. Stop adding water when the dough comes together in a ball and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
- Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours and up to 5 days before using in a quiche recipe.
- When rolling out the chilled dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
- Roll out enough dough so that you have enough to have a 1.5-inch high edge to your crust. Roll crust edge back and over itself until the crust is an inch above the pie pan.
- Partially blind bake your pie crust at 350 for 15 minutes with pie weights or with parchment paper weighted down with beans. Pull out your crust and fork the bottom and bake another 7 minutes. (You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
- Pull quiche crust out and prepare to fill with quiche ingredients.
- 1 prebaked pie crust*
- 4 large eggs
- 1 cup half and half
- 1/4 teaspoon each salt and pepper
- Up to 1 cup shredded or crumbled cheese
- Up to 2 cups seasoned add-ins (this could be onions, ham, mushrooms, herbs, spinach, kale, peppers etc)
- Set oven temperature to 350°F. The quiche crust can still be warm when you pour in the filling.
- In a large bowl whisk the eggs, half and half, salt, and pepper together. Whisk in add-ins.
Bake the quiche until the center is just about set and not jiggly, check at 30 minutes and check every 5 minutes up to 45 minutes. Don’t over-bake. Use a pie crust shield to prevent the pie crust edges from over-browning. Allow to cool for 15 minutes.
- Cover tightly and store in the refrigerator for up to 4 days.