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