Perfect Shortcrust Quiche Crust Foolproof Recipe

Foolproof Quiche Crust Recipe My Secret for Flaky Perfection

By Chef BakerJuly 7, 2025

Table of Contents

Recipe Introduction

Quick Hook: Quiche Dreams Do Come True!

Ever dreamt of that perfect, flaky quiche crust that doesn’t crumble to bits? Honestly, that was my baking white whale for ages.

This recipe nails it, giving you a delicious base for all your eggy, cheesy creations!

Brief Overview: A Slice of French Comfort

Quiche is a classic for a reason. This quiche crust recipe gives a nod to French culinary traditions, but simplifies the process for us home cooks.

This recipe is at medium difficulty and takes about 1 hour 45 minutes. This recipe yield one 9 inch quiche, with 6-8 portions.

Main Benefits: Healthy ish Indulgence

While this might not be a kale smoothie, it's made with real ingredients. The butter, though! The homemade quiche is perfect for brunch with your mates, a fancy picnic, or even just a sophisticated Tuesday night dinner.

What makes this shortcrust pastry for quiche special is its perfect balance of flakiness and sturdiness.

Get Ready to Bake!

Alright, let's dive in! Before we get started, make sure your butter is seriously cold. I'm talking straight from-the-fridge cold. Trust me, this is a game changer.

You'll also need: flour, salt, butter and ice water.

Ingredients for the Best Quiche Crust

For the quiche pie crust , you'll need: 1 ½ cups all-purpose flour, ½ teaspoon salt, ½ cup (1 stick) of super cold unsalted butter, and ¼ cup of ice water.

Make sure your butter is cut into cubes. It makes it easier to work with.

Tools of the Trade

Grab your 9 inch pie plate, food processor (if you've got one, it makes life easier!), rolling pin, plastic wrap, parchment paper, and a fork.

A food processor is the easiest way to blend the butter with the flour. If you don't have one you can use a pastry blender or your fingers.

Time to Get Cracking

Now that we’ve gathered everything, we can start putting this amazing easy quiche crust recipe together. Honestly, I have made this so many times over the past few years.

The smell of the baking crust will be like you are in a Parisian boulangerie.

Ingredients & Equipment: Quiche Crust Time!

Right then, let's talk about what you'll actually need to get this quiche crust recipe cracking. It's not scary, promise! A great quiche pie crust is all about the right stuff and a bit of know how.

My nan always said "Quality in, quality out!" And honestly, she was usually right, especially when it comes to baking.

Main Ingredients for your Quiche Crust from Scratch

Alright, here is what you need to bake this wonder:

All-Purpose Flour: 1 ½ cups (192g) . Go for a good quality, unbleached flour. You want a nice, even bake, you know?
Salt: ½ teaspoon (3g) . This little fella enhances all the other flavors. Don't skip it!
Unsalted Butter: ½ cup (113g or 1 stick) . This must be fridge cold and cut into ½-inch cubes . Seriously, if it's not cold, your flaky quiche crust is toast!
Ice Water: ¼ cup (60ml) . Have a bit extra ready, just in case your dough needs a little more love.

Seasoning Notes for an Easy Quiche Crust Recipe

Okay, so this shortcrust pastry for quiche is pretty simple, right? But you can jazz it up! I sometimes add a pinch of dried thyme to the flour.

It gives a lovely subtle herby note. A little goes a long way, mind! Also, don't be tempted to use salted butter! You need to control the saltiness yourself, trust me.

Equipment Needed: Nothing Fancy, Promise!

Here's what you'll need to bake the best quiche recipes :

9 inch Pie Plate: Glass or ceramic works best, gives a nice, even bake.
Food Processor (Optional): Makes life so much easier. But a pastry blender will do the trick.
Rolling Pin: Standard, nothing fancy.
Plastic Wrap: For chilling, obvs.
Parchment Paper : To avoid the bottom sticking, essential for blind baking quiche crust .
Fork: For docking the crust (that's poking holes in it, don't worry).

Honestly, that's it! No need to go out and buy loads of fancy stuff. Remember to preheat your oven to 375° F ( 190° C) . Next up: the actual making!

The Quest for the Perfect Quiche Crust

Right, let's talk quiche . Specifically, that all-important base the quiche crust . Honestly, a soggy bottom is the absolute worst, isn't it? Like, imagine spending ages on a lush filling only to be let down by a flabby crust.

Nightmare. That's why I had to find a Perfect Shortcrust Quiche Crust (Foolproof Recipe!).

Prep Like a Pro: Mise en Place Magic

Before you even think about flour, get your stuff sorted. This is your essential mise en place! Measure out 1 ½ cups (192g) all-purpose flour and ½ teaspoon (3g) salt .

Chop ½ cup (113g or 1 stick) unsalted butter into ½-inch cubes. Get ¼ cup (60ml) ice water ready. Cold, cold, cold is the name of the game here! Everything being properly chilled is key to a flaky quiche crust .

step-by-step to Quiche Crust Glory

This Quiche Crust Recipe is dead easy. Follow these steps!

Whizz the flour and salt in a food processor (or just rub together in a bowl)
Add that super cold butter. Pulse until it looks like breadcrumbs (small pea-sized).
Slowly drizzle in the ice water. Don't overmix.
Form a disc, wrap it in plastic, and chill for at least 60 minutes .
Roll it out on a floured surface. Go for a 12 inch circle.
Pop it in your 9 inch pie plate . Crimp the edges.
Blind bake: 15 minutes at 375° F ( 190° C) with weights, then 5-10 without. Watch it to avoid browning too quickly.

Pro Tips from a Home Cook

Here's the tea.

Keep Everything COLD : Seriously, I can't stress this enough.
Avoid overmixing. It's the path to a tough quiche pie crust .
If your quiche crust puffs up during blind baking, prick it with a fork.

Honestly, making your own homemade quiche is so much better than shop bought. It gives you a feeling of accomplishment. Plus, you know exactly what's going in it.

Recipe Notes For The Perfect Quiche Crust

Right then, let's talk about the nitty gritty of this amazing quiche crust recipe . Honestly, there are a few little things to keep in mind, so your quiche pie crust is absolutely spot on every single time.

I’ve made a few mistakes along the way. You know? We all do it.

What To Do With Your Quiche Once Its Done

So, you've slaved away in the kitchen. You need some great serving suggestions . Let's start with presentation, because who doesn’t love a bit of eye candy? Try popping a few sprigs of fresh herbs like thyme or parsley on top.

It's so simple. Think of some complementary sides, a crisp green salad with a zingy vinaigrette is a classic, it cuts through the richness beautifully .

As for drinks, a chilled glass of Sauvignon Blanc. It's always a winner in my book.

Keeping Your Quiche Fresh and Fabulous

Right, so you've baked your masterpiece. You have leftovers. Fear not, storage tips are here! If you're refrigerating, make sure you cover the quiche crust well to stop it from drying out.

It should last about 3-4 days in the fridge. Freezing? You can, but the texture might change a bit. Wrap it up tightly in cling film, then foil.

It’ll keep for about a month. Reheating is simple. Pop it in the oven at 350° F ( 175° C) until it’s warmed through.

Give Your Quiche Crust A Twist

Fancy shaking things up? Let's talk variations ! For a flaky quiche crust , consider adding a touch of vinegar or vodka to the dough.

It helps inhibit gluten development. For dietary adaptations, you can easily swap regular flour for a gluten-free blend. Be sure to use one designed for baking.

As for seasonal ingredients, get creative! In autumn, think about adding some roasted butternut squash or caramelized onions to your filling.

Delicious! One thing I am super proud of is my herb crust: Add 1-2 tablespoons of finely chopped fresh herbs (such as thyme, rosemary, or parsley) to the flour mixture

Nutrition De-Mystified.

Okay, let’s keep this simple. Nutrition basics time. Each serving of the quiche crust (just the crust, mind you) has roughly 250 calories.

This is based on the ingredients mentioned above. Fat content is around 15g. Carbs are about 25g. Remember, this is an estimate.

The amount changes based on the particular elements you put in your best quiche recipes . The crust offers some fiber.

It gives you some energy, too.

Honestly, getting that perfect homemade quiche is all about practice and being confident. Experiment, have fun. I hope this easy quiche crust recipe inspires you to get baking! You know, achieving a great bake is about practice and passion.

Frequently Asked Questions

Why is my quiche crust tough? What did I do wrong?

A tough quiche crust is usually down to overworking the dough. Think of it like making a cake, you don't want to beat the mixture too much or the gluten develops too much. This recipe uses shortcrust pastry, so it needs to be mixed as little as possible, and the dough needs to stay cold to prevent gluten development.

Can I make the quiche crust ahead of time?

Absolutely! Making the quiche crust ahead of time is a real time saver, especially if you're prepping for a weekend brunch or a fancy dinner party. You can wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. For longer storage, freeze the dough for up to a month.

Just make sure to thaw it in the refrigerator overnight before rolling it out nobody wants a cracked crust!

My quiche crust shrinks when I bake it. How can I prevent this?

Shrinking quiche crust is a common baking woe, but easily avoidable! Firstly, chilling your dough is super important as it lets the gluten relax. Make sure you also weigh down your crust with pie weights or dried beans during the initial blind bake.

Pricking the base with a fork (docking) also helps stop it puffing up and shrinking. This stops the pastry from shrinking away from the edges as it bakes, leaving you with that picture perfect quiche.

What can I use instead of pie weights for blind baking my quiche crust?

No pie weights? No worries! Dried beans or even rice work perfectly well as a substitute. Just line your quiche crust with parchment paper or foil, then fill it with your chosen weight. This will prevent the crust from puffing up and losing its shape during baking.

Just remember not to cook the beans or rice after they've been used as pie weights, as they won't cook properly! Consider them baking tools now!

Can I add any flavors to my quiche crust?

Absolutely! Adding herbs like thyme or rosemary is a classic move that elevates the flavor profile. You could also add a bit of grated cheese, like Parmesan, for a savory kick. Just be mindful not to add too much moisture, as this could affect the texture of the crust.

Is this quiche crust recipe suitable for sweet fillings, like a fruit tart?

While this particular quiche crust recipe is more savory, designed for quiches and tarts with savory fillings, it can be adapted for sweeter applications. To make it more suitable for a sweet filling, reduce the salt to just a pinch and add a tablespoon or two of sugar to the flour mixture.

You might also consider adding a touch of vanilla extract to the ice water for extra flavor.