Perfect pastry recipe for quiche

Quiche

  • Posted by: pedant
  • February 28, 2014
  • 1433 views
  • 6 Comments

6 Comments

petitbleu February 28, 2014
I love a simple, all-butter crust--1 1/4 cups flour, 1/2 tsp salt, 1 stick butter cut in, and enough ice water to bring the dough together.
 
boulangere February 28, 2014
This one has been my all purpose go-to for years:
http://thesolitarycook.wordpress.com/2012/07/28/perfect-flaky-pastry/
 
FTTBabyMama February 28, 2014
Hi Pedant!

I like to use a really easy no roll pie crust for my quiche. The crust is simply pressed into the pan. It turns out buttery and flaky every time!
Hope this helps. http://www.farmtotablebabymama.com/quiche-brussels-sprouts-apples-shallots/
 
Maedl February 28, 2014
Pâte brisée is the French standard.
 
S February 28, 2014
If you're truly in an emergency situation, use a Pillsbury refrigerated crust. They come rolled these days, so no seams. Can be easily rolled to fit a larger pan, if necessary. Then take your time to find a good pie crust recipe.
 
ChefJune February 28, 2014
Any good pie crust recipe will work fine. I prefer no sugar in a savory pie -- which essentially, is what a quiche is.
 
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