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Cheesy Quiche Crust

Cheesy Quiche Crust

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Joanna

Joanna

I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
  3. Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.
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Reviews

Sarah Jo
23

Sarah Jo

5/27/2009

This came together quickly in my Kitchen Aid mixer, I just cut the butter into bitty pieces before adding to the flour. I used this for a bottom crust for a homemade pot pie, using garlic mashed potatoes as a top crust. Turned out great. Next time, I'll not wait until the last minute and make the pie dough in the morning. The longer this crust sits in the fridge, the less likely it is to warm under hot hands. Great recipe! This crust is so flaky and tender.

islandgirlejfan
22

islandgirlejfan

7/9/2009

This was an amazing crust. The secret to it is the butter. I used a shredded parmesan cheese to add to the crust and it was simply amazing! I agree with Zedar....there isn't enough crust. I used Pampered Chef deep dish pans and it was really close. If you're expecting to made a beautiful fluted shell, it's not going to happen the way the recipe is presently. I will add 1/4 cup more flour, 2 more tablespoon of butter and enough water for it to get it to a ball stage. The taste and flakiness complimented the spinach quiche and ham quiche that I made this evening for dinner. Both crust turned golden brown, and I didn't prebake the crust. I will use this recipe again as I experiment with some different quiche recipes that I am trying out on my family. Thanks for sharing Joanna! :)

TravelingGirl
13

TravelingGirl

12/9/2009

THANK YOU for this recipe!! This is my new secret weapon when making quiches. My other secret weapon is sticking to Julia Child's recipe for quiche! I've made this twice now, and once I used havarti instead of cheddar, as that's what I had on hand. The havarti gave the crust a lovely, delicate taste, but beware: Since havarti has a high moisture content, you don't need as much water. Also, here's a tip for everyone: If you freeze the butter briefly (maybe 10 minutes or so, no longer!) before cutting into small pieces, it makes it much easier.

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