Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Quiche Crust
From Mollie Katzen's Sunlight Café

This generous recipe enables you to make a nice edge on your crust, whether you're building it in a 9-inch pie pan or a 10-inch springform tart pan.


1-1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter
Up to 3 tablespoons cold water, milk, or buttermilk


Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cut the butter into slices, add to the processor, and buzz several times, until the mixture is uniform and resembles coarse meal. (If you don't have a food processor, use a pastry cutter or 2 forks instead.)

Continue to process in quick spurts as you add the water, 1 tablespoon at a time. As soon as the dough adheres to itself when pinched, stop adding water and turn the dough out onto a floured surface. Gather it gently into a ball.

Roll the dough into a circle 11 inches or so in diameter (slightly bigger than a 10-inch round). Lift the dough and ease it into a 9-inch pie pan or 10-inch springform tart pan, nudging it gently into the corners. Form a generous, even edge all the way around the sides. If you're not going to use the crust right away, wrap it tightly in plastic wrap and refrigerate or freeze.

Submit your question
to Ochef

Related Articles:
How to Make a Quiche
Broccoli-Cheese Pie/Quiche
Making Baked Eggs with Vegetables for Brunch
Related Recipes:
Quiche Nicoise with Miso
Gruyere Quiche with Golden Onion & Red Pepper
Herbed Spinach Frittata with Feta
Porato, Chorizo and Vegetable Omelet
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 OCHEF LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links