Cheesy Quiche Crust

"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 potat..." See moreoes 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."

"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 P..." See moreampered 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! :)"

"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 havar..." See moreti 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."