Quick Homemade Flaky Quiche Crust Recipe: Ina Garten’s Magic Touch

Flaky, buttery pie crusts often separate home cooks from professional bakers, but mastering Ina Garten quiche crust recipe changes everything.

Her technique unlocks pastry perfection with surprising simplicity.

Professional chefs swear by her precise measurements and expert folding method.

The secret lies in cold butter and minimal handling, ensuring a delicate, melt-in-your-mouth texture.

Precise ingredients and careful technique guarantee a golden, crisp crust that serves as the ideal foundation for savory or sweet fillings.

Baking enthusiasts can recreate restaurant-quality quiche with confidence using this foolproof approach.

Dive into this culinary game-changer and elevate your baking skills.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 170 kcal

Servings: 8

Ingredients in Ina Garten Quiche Crust Recipe

• All-Purpose Flour: The foundation of the crust, providing structure and tender texture. Choose unbleached flour for better flavor and more natural processing.
• Salt: Enhances the overall taste and balances the richness of the butter. Use fine sea salt for even distribution.

• Egg: Binds the dough together and adds richness, creating a more stable and flavorful crust. Select fresh, room-temperature eggs for best results.
• Ice Water: Keeps the butter cold and prevents gluten development, ensuring a flaky, tender crust. Use filtered water for pure, clean taste.

• Unsalted Butter: Provides richness, flakiness, and incredible flavor to the crust. Select high-quality, European-style butter with higher fat content for superior results. Ensure butter is extremely cold before use to achieve optimal texture.

Tools Needed for Ina Garten Quiche Crust Recipe

• Food Processor: Essential for quickly mixing and pulsing the dough ingredients.
• Small Bowl: Perfect for whisking the egg and ice water mixture.
• Rolling Pin: Helps roll out the dough evenly to the right thickness.
• Quiche Pan: Specifically shaped to create the classic quiche crust.
• Paring Knife: Used for trimming excess dough from the pan's edges.
• Measuring Cups/Spoons: Necessary for accurate ingredient measurements.
• Floured Surface: Provides space for rolling and shaping the dough.

Making Instructions for Ina Garten Quiche Crust

• Egg and Water Blend

Grab a small bowl and whisk together a fresh egg with icy cold water, creating a silky smooth mixture that will give your crust amazing texture.

• Flour Foundation

Grab your food processor and toss in flour with a pinch of salt, giving it a quick pulse to combine the dry ingredients into a light, airy base.

• Butter Magic

Drop in chilled butter cubes directly into the flour blend, pulsing until the mixture looks like delicate, crumbly pebbles with a soft, uneven landscape.

• Dough Formation

Stream in your egg mixture while gently pulsing, watching as the ingredients transform into a shaggy, cohesive dough that’s ready to become something delicious.

• Dough Shaping

Dust your counter with a whisper of flour and tenderly gather the dough into a smooth disc, patting it gently with your hands to create a perfect circle.

• Crust Preparation

Roll out the dough with smooth, confident strokes, creating a thin sheet that will become the elegant foundation of your quiche.

• Pan Placement

Carefully drape the dough into your baking pan, pressing it lovingly into every curve and corner, then trim the edges for a clean, professional look.

• Chill Time

Slide the prepared crust into the freezer for a quick 20-minute rest, ensuring it’s perfectly firm and ready for its delicious destiny.

Add-Ons for Ina Garten Quiche Crust Dough

• Choose high-quality, unsalted butter straight from the refrigerator to ensure a flaky, tender crust that melts in your mouth.
• Keep all ingredients ice-cold, including flour and butter, to prevent gluten development and maintain a delicate pastry texture.
• Pulse the food processor carefully, stopping just when butter pieces resemble small peas to achieve the perfect crumbly consistency.
• Handle the dough minimally to prevent overworking, which can make the crust tough and less delicate during baking.
• Prepare the crust dough up to two days in advance and refrigerate, or freeze for up to one month for convenient meal preparation.

How to Use and Serve Ina Garten Quiche Crust

• Serve with Fresh Accompaniments: Pair the quiche with a crisp green salad dressed in a light vinaigrette to balance the rich, creamy texture of the dish.
• Create Brunch Centerpiece: Arrange the quiche on a beautiful platter surrounded by fresh herbs and colorful seasonal vegetables for an eye-catching presentation that's perfect for weekend gatherings.
• Complement with Wine Pairings: Select a light, acidic white wine like Sauvignon Blanc or Pinot Grigio to cut through the quiche's richness and enhance the overall dining experience.
• Add Gourmet Garnishes: Sprinkle fresh chopped chives, microgreens, or a light dusting of paprika on top to add a pop of color and an extra layer of flavor to your beautifully prepared quiche.

Keep Ina Garten Quiche Crust Dough Fresh

• Maximize Freshness: Store the unbaked quiche crust wrapped tightly in plastic wrap in the refrigerator for up to 2 days before using. This technique helps maintain the dough's texture and prevents drying out.
• Freeze for Future Meals: Prepare multiple crusts in advance and freeze them flat in freezer-safe bags. When ready to bake, thaw overnight in the refrigerator, saving precious cooking time on busy weekdays.
• Prevent Soggy Bottoms: Before adding quiche filling, brush the crust lightly with beaten egg white. This simple trick creates a protective barrier that keeps the bottom crisp and prevents liquid from seeping into the pastry.
• Extend Quiche Lifespan: Fully baked quiche stays delicious in the refrigerator for 3-4 days when stored in an airtight container. Reheat individual slices in the oven at 350°F for 10-15 minutes to restore the crust's original crispness and maintain the filling's creamy texture.

Foolproof Ina Garten Quiche Crust Recipe

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4.7 from 28 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Ina Garten’s classic quiche crust recipe delivers buttery, flaky perfection for savory pies. Bakers can master this essential technique with simple ingredients and precise techniques.

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Ingredients

Scale 1x2x3x

• 1 ½ cups (360 ml) all-purpose flour
• 10 tbsps (5 oz or 142 g) unsalted butter, cold and cubed
• ½ tsp (2.5 ml) sea salt
• 1 large egg
• 2 ½ tbsps (37.5 ml) ice water

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Instructions

1. Egg Emulsion: Whisk egg with ice water until thoroughly blended, set aside for later use.
2. Dry Ingredient Preparation: Pulse flour and salt in food processor to create a uniform base.
3. Fat Integration: Add chilled, cubed butter and pulse until mixture resembles coarse breadcrumbs.
4. Dough Formation: Stream egg-water mixture while pulsing, allowing dough to come together in loose clusters.
5. Dough Shaping: Transfer to floured surface, gently shape into a cohesive disc, compressing with minimal handling.
6. Rolling and Positioning: Roll dough to thin, uniform thickness, carefully drape into quiche pan, trimming excess edges with precision.
7. Crust Chilling: Refrigerate prepared crust for 20-25 minutes to solidify butter and prevent shrinkage during baking.
8. Final Preparation: Remove from refrigerator, ready for filling and subsequent baking process.

Notes

• Chill Butter Properly: Use extremely cold butter cut into small cubes for the flakiest, most tender crust texture.
• Minimal Handling Matters: Work quickly and touch the dough minimally to prevent gluten development and maintain a delicate, crumbly consistency.
• Rest Before Rolling: Allow the dough to rest in the refrigerator for at least 30 minutes to relax gluten and prevent shrinkage during baking.
• Temperature Control: Keep ingredients and work surface cold throughout the process to ensure optimal crust structure and prevent butter from melting prematurely.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Lunch, Dinner, Appetizer.
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 170
• Sugar: 0 g
• Sodium: 62.5 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 20 mg