Fitness / April 5, 2024

Quiche Crust

Give your meal the support it needs with this flaky and tasty Quiche Crust—never use store-bought again!

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I know you’ve heard this numerous times before. It’s the theme of many an after-school special but it bears repeating: It’s what’s underneath that matters. Whether we’re talking about friends, family, classmates, co-workers, it’s a golden rule worth remembering.

It also applies when talking about quiches. (I bet you didn’t see that segue coming, did you?) We (myself included) spent so much time focusing on what to put on our quiches (egg white or yolk? cheddar or mozzarella?) that we seldom pay any attention to its base. Maybe that’s because we have convinced ourselves that the store-bought stuff is fine and making our own is more a hassle. That would be wrong.

After having experimented with this recipe, I can assure you that the crust is just as important—if not, more important—than any other ingredient. It’s in every bite and can elevate your quiches from mediocre to magnificent.

Is Quiche Crust Healthy?

The crust is predominantly flour and butter, which are high in fat and refined carbs, so I can’t say it is particularly healthy. But bear in mind the crust, while it is in every bite, accounts for a small percentage of that bite, so you shouldn’t feel like your quiche is bad for you because of the crust. If you like, you can replace the flour with whole wheat flour or use a mix of the two. You’ll need to increase the amount of almond flour used though (1 3/4 to 2 cups) and reduce the amount of butter. You can also experiment with healthier fats, like olive oil. As it stands, the recipe doesn’t really align with any particular diet. You could opt for a gluten-free flour, however. Or use almond flour and/or coconut flour for a low-carb/keto diet.

Do I need to pre-bake the crust before filling it?

Pre-baking helps the crust maintain its structure even after you start loading on the filling. But that doesn’t mean it’s necessary to do. That really depends on how long your quiche will take to bake and also, what you plan on putting into it. Will your filling and egg mixture be dense and heavy? If so, it will take a long time to bake, which means you can probably skip pre-baking your crust. Are you going to fill it with ingredients with a lot of moisture, like fresh vegetables and certain cheeses? If so, then you may want to pre-bake the crust to prevent it from getting soggy. But if your ingredients have already been cooked, like grilled vegetables or cooked meats, you can forgo the pre-baking.

INGREDIENTS

1 large egg
2 1/2 tbsp ice water
1 1/2 cups all-purpose flour
1/2 tsp sea salt
10 tbsp unsalted butter, cubed

INSTRUCTIONS

Mix

Combine the egg and ice water in a bowl.

Pulse

In a food processor, mix flour and salt, then add butter and egg mixture to form the dough.

Roll & Trim

Roll out the dough, fit it into the quiche pan, and trim the edges.

Freeze

Place the dough in the freezer to chill before baking.

Bake

Fill the crust and bake as needed.

Devour!

FAQs & Tips

How do I store the crust?

If you’ve pre-baked your crust but haven’t filled it, let it cool completely then store it in an airtight container or wrap it firmly in plastic or aluminum foil. It will keep in the fridge for up to four days. You can also freeze the crust for up to two months. Let it thaw overnight in the fridge before using it though. If you didn’t pre-bake your crust, it will last in the fridge for up to two days.

Why does my crust keep falling apart?

Could be a number of reasons: insufficient binding (Are you using enough water? Will it benefit from more egg yolk?); overworking the dough (Too much handling can activate the gluten and make it brittle); inadequate chill time (needed for gluten relaxation and hydration of the flour). Did you use too much flour and not enough fat? Did you roll the dough too thin or bake it at too high a temperature? All these could be reasons your crust lacks cohesion.

Is a quiche the same as a frittata?

Funny you should ask, because the biggest difference is that the quiche uses a crust, while the frittata goes crust-free. The consistency also differentiates them (a quiche is egg and cream, while the frittata is mostly egg), as does the way they are cooked (a quiche is baked while the frittata is done on the stove then finished in the broiler). But yes, at first glance, the easiest way to tell them apart is to look for the crust.

Serving Suggestions

It’s hard to make suggestions for what to serve with your quiche, given I don’t know what you plan on filling your crust with. That said, there are some classics you can always turn to. Soup, for example, makes a great side (especially given there are dozens of types of soups to choose from). You can also supplement the veggies in your quiche with a side salad. Or, if you’re making this quiche for breakfast and want to provide some protein, you can provide for your guests some air-fryer breakfast sausage.

Quiche Crust

Give your meal the support it needs with this flaky and tasty Quiche Crust—never use store-bought again!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings crust

Calories 946kcal

Author FoodFaithFitness

Ingredients

1 large egg
2 1/2 tbsp ice water
1 1/2 cups all-purpose flour
1/2 tsp sea salt
10 tbsp unsalted butter cubed

Instructions

Whisk the egg and ice water together in a small bowl and set aside.
Combine flour and salt in a food processor, pulse briefly, then add butter and pulse until coarse meal texture forms. Add egg mixture and pulse to create dough.
Roll out dough on a floured surface to fit quiche pan. Press dough into pan and trim excess with a paring knife.
Freeze the dough in the pan for 20-25 minutes to ensure a flaky crust.
Fill and bake the chilled quiche crust as desired.
DEVOUR!