Quiche with a Perfect Crust
~ Katy ~
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Mom (Patty) taught Mary and I how to make the perfect, most flakey pie crusts. The first trick is to use milk instead of water. The second is to use very little of it. The third is to handle the dough as little as possible. Once you get the hang of it, they’re easy as pie (pun intended), and this is the recipe we used for all of our crusts, including for quiche, which is another tasty and easy recipe from Patty’s kitchen.
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This is a bonus post because there’s a Brunch theme for the Monthly Mingle over at What’s for Lunch Honey . This is a great addition for any brunch and can be served hot or at room temp..
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Perfect Crust for one 9” pie plate
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1 cup + 2 Tbsp flour, sifted
1/2 teaspoon salt
1/3 cup butter
3-4 tablespoons milk
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Combine the flour and salt. Using a pastry cutter, cut the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter. Gradually pour the milk in, one tablespoon at a time while stirring the mixture. Grasp the dough (still in the bowl) and mix with your hands, gently. Place dough on heavily floured countertop, put flour over entire rolling pin surface and roll it out, gently until it’s about ¼ inch thick and large enough for your pie pan. Carefully, with a spatula to keep the dough from sticking to the counter, roll the dough around the rolling pin then roll it out over the greased pie plate.
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Cut off excess (about 2” from edge of plate), fold 1” under and flute the edges with your fingers. Perforate the bottom of the crust to prevent it from bubbling up while it’s cooking.
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Quiche
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1/3 cup onion, chopped
1 tablespoon butter
¼ pound Swiss cheese
4 eggs
2 cups light cream
1-1.5 cups broccoli, chopped and lightly steamed
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Saute the onion in the butter
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Cube the cheese and place on the bottom of the pie crust
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Mix the eggs and the cream together (I find that I need less liquid when making a quiche, so you may want to see what works best for you), add the sautéed onion and pour into the pie crust. Do not overfill. Place the broccoli into the mixture.
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Place on a cookie sheet (in case it overflows while cooking), bake at 375 for 35-45 minutes.
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For Quiche Lorraine, substitute 6 slices of crisp bacon for the broccoli.
I have not had quiche in ages..this sounds great.
i’d say the whole quiche looks grand! a lovely submission! THANKS!
That looks so delicious. I would love a big slice of that for lunch. I have not made quiche before. Looks like it’s high time to learn.
Amazing picture, mouth watering this should win a prize….love quiche and this one is just beautifully done!
The quiche is beautiful! I’ve only made my own crust once and used water, so I might try again using milk– thanks for sharing the recipe.
I recently inherited a pie dish, and am tempted to use it, but would never, EVER turn out anything like this. Those edges… Superb.
Glad you included homemade crust! Looks delicious.
Quiche is comfort food. And you’re right, there’s not reason not to make your own pastry crust.
I make a similar one, with broccoli and cheese, it’s a winner combination!
Superb photos as always. I never made a quiche. Thanks for the tips. It looks pretty simple, and having been inspired by this post, I might just give it a try.
I love that you use all butter, no shortening in the crust.
My husband would love this! Can’t wait to try it out!
That is a killer quiche and I want it right NOW.
love, love, love, quiche. I can’t wait to make this. Don’t have any veggies in the fridge right now but I’ll get some and make this!
Wondering if this crust can be used for pies other than the Quiche? I am looking for a good pie crust, but love the Quiche too? And do you greese the pie pan for a fruit pie and such?
By all means it can be used for a pie – I think Katy says so in the post –
And No you do not need to grease the pie pan, because the crust already has a lot of fat/butter . Good Luck!
Congrats on being the number 1 on top 9! Lovely picture. And I am inspired to make my own pie crust….soon..errr well it’s not the weekend yet!:D
I love the crust ..it looks so thin and crispy. Im going to keep the recipe . And the filling is just yum!
Yum! Looks great! Homemade crust with butter and a healthy filling. Cant wait to try this!
I love quiche, I have just cooked a chicken quiche a week ago or so and the hardest part was to get the thin dough into the pan:) So thanks for “roll the dough around rolling pin” tip:) Small but important detail!
I haven’t ever made my own crust – I will have to try!
what a perfect quiche!
Great looking quiche. I’m going to have to try this pie crust. It looks really easy.
Okay, all of you wonderful people, this quiche is AMAZING! Katy made it the other day and I SNARFED it down. Not only is the crust fabu, but the filling is creamy and delicious. I dream about this quiche. Really. No, really! I’m gonna make right now!
Welcome Lisa!
You’re funny!
Wow this quiche crust does look awesome! So flaky and heavenly.
cant wait to try this out, i love love LOVE quiche!
I noticed you make and roll the dough without giving it a rest in the fridge. Did I miss something as most recipes call for at least 1/2 rest.
David
This crust recipe has never called for a rest period – but you’re welcome to do so – I’m sure it wouldn’t harm the outcome.
~Mary
Sorry, one more thing. You also didn’t blind bake the shell. It’s always confused me when and when not to do that. Please advise.
David
I’ve never par-baked the crust for quiche recipes – I’m sure you could, but might need to cover the fluted edge for a portion of the baking time so it wouldn’t burn.
~Mary
I thought this crust was a little too salty. Next time I wouldn’t add all the salt.
I had never made quiche before so was TERRIFIED to even attempt it. I found this recipe online and it turned out perfectly. My husband said it was one of the best things I’ve ever made and has begged me to make more. I have made more and have found that you don’t have to add the exact ingredients listed. I have also sauteed other veggies together with some breakfast sausage and it’s turned out just as good. Thank you for the recipe!
thanks! the crust recipe sounds great & it’s just what i was looking for! great tips as well!
Back here again. Last time it worked out quite well…
It was good. Not yet what I’m looking for for my taste, but I will make it again and would not turn down seconds!