Ina Garten Quiche Crust is made with flour, sea salt, cold unsalted butter, an egg, and ice water. This easy Quiche Crust recipe creates a perfect base for a quiche that takes about 45 minutes to prepare and can serve up to 8 people.
🧡 Why You’ll Love This Quiche Crust Recipe:
- Flaky and Buttery Texture: The cold butter and precise mixing process create a deliciously flaky and buttery crust.
- Simple Ingredients: The recipe uses basic ingredients that are likely already in your kitchen, making it convenient and easy to prepare.
- Reliable Results: The step-by-step instructions ensure consistent and perfect results every time.
- Versatile Use: This crust pairs well with any quiche filling, allowing you to customize your quiche to your taste.
- Freezing Step for Success: Freezing the crust before baking helps it maintain its shape and prevents sogginess, leading to a crisp base.
🥚 Ina Garten Quiche Crust Ingredients
- 1 large egg
- 2 1/2 tablespoons ice water
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 10 tablespoons unsalted butter, cold and cubed
🥮 How To Make Ina Garten Quiche Crust
- Whisk Egg and Ice Water: In a small bowl, whisk the egg with the ice water. Set aside.
- Mix Flour and Salt: In the bowl of a food processor, combine the flour and salt. Pulse briefly to mix.
- Add Butter: Add the cold, cubed butter to the flour mixture. Pulse several times until the mixture resembles coarse crumbs.
- Add Egg Mixture: While pulsing, slowly add the egg and ice water mixture until the dough begins to form larger clumps.
- Form Dough Ball: Turn the dough onto a lightly floured surface and gather it into a ball. Flatten slightly to form a disk.
- Roll Out Dough: Roll out the dough on a floured surface to fit your quiche pan, about 1/8 inch thick.
- Transfer Dough to Pan: Carefully transfer the dough to the quiche pan. Press it into the pan and trim any excess dough from the edges with a paring knife.
- Freeze Crust: Freeze the crust in the pan for 20 to 25 minutes, ensuring it’s thoroughly chilled before filling and baking.
- Proceed with Quiche Recipe: Proceed with your quiche recipe, filling the pre-chilled crust and baking as directed.
💠Recipe Tips
- Keep Everything Cold: Make sure the butter and water are very cold to get a flaky crust.
- Don’t Mix Too Much: Mix the dough just until it sticks together. Too much mixing makes the crust hard.
- Chill the Dough: After making the dough into a disk, put it in the fridge for at least 30 minutes. This makes it easier to roll and stops it from shrinking when baking.
- Roll Out Evenly: Roll the dough evenly to 1/8 inch thick. If the dough isn’t even, it won’t bake evenly.
- Freeze the Crust: Freeze the crust in the quiche pan for 20 to 25 minutes before adding the filling and baking. This helps keep its shape and stops it from getting soggy.
🎚 How To Store This Quiche Crust?
- Refrigerate: Wrap the quiche crust tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freeze: Wrap the quiche crust tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before using.
Best Quiche Fillings For This Quiche Crust
- Quiche Lorraine: Made with crispy bacon, Gruyère cheese, and caramelized onions, this filling is a timeless favorite.
- Crab Quiche: Fresh crab meat, a hint of lemon zest, and a blend of Gruyère and cheddar cheese make this quiche rich and luxurious.
- Ham and Cheese Quiche: Diced ham and a mix of Swiss and cheddar cheese create a savory and satisfying filling.
- Asparagus Quiche: Tender asparagus spears, Gruyère cheese, and a touch of nutmeg bring a delicate and fresh flavor to your quiche.
- Broccoli Quiche: Steamed broccoli and sharp cheddar cheese combine for a hearty and flavorful filling.
- Spinach Quiche: Fresh spinach, crumbled feta cheese, and sautéed onions create a delicious and healthy vegetarian option.
FAQs
How Do I Blind Bake This Quiche Crust?
To blind bake the crust, preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes until lightly golden.
What If My Dough Is Too Sticky?
If your dough is too sticky, add a little more flour, a tablespoon at a time, until it is easier to handle.
How Do I Prevent My Crust From Shrinking?
Chill the dough thoroughly before baking and avoid stretching it too much when fitting it into the pan.
Why Is My Crust Tough Instead Of Flaky?
Overworking the dough can make it tough. Handle the dough as little as possible and mix just until it comes together.
Can I Use This Crust Recipe For Other Pies?
Yes, this crust works well for both savory and sweet pies.
Ina Garten Quiche Crust Nutrition Facts
- Calories 265
- Total Fat 18g
- Saturated Fat 8.9g
- Trans Fat 0g
- Sodium 460mg
- Total Carbs 18g
- Net Carbs 15g
- Dietary Fiber 3g
- Total Sugars 2g
- Protein 10g
Ina Garten Quiche Crust Recipe
Description
Ina Garten Quiche Crust is made with flour, sea salt, cold unsalted butter, an egg, and ice water. This easy Quiche Crust recipe creates a perfect base for a quiche that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Whisk Egg and Ice Water:Â In a small bowl, whisk the egg with the ice water. Set aside.
- Mix Flour and Salt:Â In the bowl of a food processor, combine the flour and salt. Pulse briefly to mix.
- Add Butter:Â Add the cold, cubed butter to the flour mixture. Pulse several times until the mixture resembles coarse crumbs.
- Add Egg Mixture:Â While pulsing, slowly add the egg and ice water mixture until the dough begins to form larger clumps.
- Form Dough Ball:Â Turn the dough onto a lightly floured surface and gather it into a ball. Flatten slightly to form a disk.
- Roll Out Dough:Â Roll out the dough on a floured surface to fit your quiche pan, about 1/8 inch thick.
- Transfer Dough to Pan:Â Carefully transfer the dough to the quiche pan. Press it into the pan and trim any excess dough from the edges with a paring knife.
- Freeze Crust: Freeze the crust in the pan for 20 to 25 minutes, ensuring it’s thoroughly chilled before filling and baking.
- Proceed with Quiche Recipe:Â Proceed with your quiche recipe, filling the pre-chilled crust and baking as directed.
Notes
- Keep Everything Cold:Â Make sure the butter and water are very cold to get a flaky crust.
- Don’t Mix Too Much: Mix the dough just until it sticks together. Too much mixing makes the crust hard.
- Chill the Dough:Â After making the dough into a disk, put it in the fridge for at least 30 minutes. This makes it easier to roll and stops it from shrinking when baking.
- Roll Out Evenly: Roll the dough evenly to 1/8 inch thick. If the dough isn’t even, it won’t bake evenly.
- Freeze the Crust:Â Freeze the crust in the quiche pan for 20 to 25 minutes before adding the filling and baking. This helps keep its shape and stops it from getting soggy.
Ina Garten Quiche Crust Recipe, Barefoot Contessa Quiche Crust Recipe