Savoury Pastry Crust for Quiche
Elevate your homemade quiches with this buttery, flaky Savoury Pastry Crust, the perfect foundation for all your favorite fillings. Made with all-purpose flour, cold unsalted butter, and a touch of egg yolk, this recipe ensures a tender crust that’s rich in flavor and easy to work with. The chilled dough is effortlessly rolled out to a delicate 1/8-inch thickness and blind-baked to golden perfection, making it ideal for holding creamy, savory quiche fillings without becoming soggy. With a quick 15 minutes of prep time and simple techniques like using pie weights for even baking, this versatile crust is perfect for brunch gatherings, elegant dinners, or meal prepping. Whether you're crafting a classic Lorraine or a veggie-packed quiche, this recipe guarantees a professional-quality base every time.
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Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 0.5 teaspoons Salt
- 3 tablespoons Cold water
- 1 large Egg yolk
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt.
Step 2
Cut the cold unsalted butter into small cubes and add them to the flour mixture.
Step 3
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized bits of butter remaining.
Step 4
Add the egg yolk and 2 tablespoons of cold water to the mixture. Stir gently with a fork until the dough starts to come together. If the dough feels too dry, add the remaining tablespoon of cold water, 1 teaspoon at a time.
Step 5
Turn the dough onto a clean, lightly floured surface. Knead gently just until the dough forms a smooth ball—be careful not to overwork it.
Step 6
Flatten the dough into a disk, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
Step 7
Once chilled, remove the dough from the fridge. Roll it out on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Rotate the dough as you roll to ensure even thickness and prevent sticking.
Step 8
Carefully transfer the rolled pastry onto a quiche pan or tart tin, pressing it gently into the base and sides. Trim any excess dough hanging over the edges.
Step 9
Prick the base of the crust lightly with a fork to prevent air bubbles during baking.
Step 10
Chill the prepared crust in the freezer for 10-15 minutes to help it hold its shape during baking.
Step 11
Preheat your oven to 200°C (390°F). Line the crust with parchment paper and fill it with pie weights or dried beans to weigh it down.
Step 12
Bake the crust 'blind' for 15 minutes, then carefully remove the parchment paper and weights.
Step 13
Return the crust to the oven and bake for an additional 5 minutes, or until the base is light golden brown.
Step 14
Allow the crust to cool completely before adding your quiche filling and baking with the filling as needed.
Nutrition Facts
| Serving size | (439.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1875.7 |
| Total Fat 114.1g | 0% |
| Saturated Fat 64.5g | 0% |
| Cholesterol 461.3mg | 0% |
| Sodium 1211.5mg | 0% |
| Total Carbohydrate 191.4g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 1.1g | |
| Protein 29.4g | 0% |
| Vitamin D 18.2IU | 0% |
| Calcium 84.5mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 313.3mg | 0% |
Source of Calories