Quiche Crust

By Gavin Crisp Jump to Recipe

This flaky homemade Quiche Crust is so simple—you’ll never use store-bought again!

I know you’ve heard this numerous times before. It’s the theme of many an after-school special, but it bears repeating: It’s what’s underneath that matters. Whether we’re talking about friends, family, classmates, or co-workers, it’s a golden rule worth remembering.

It also applies when talking about quiches. (I bet you didn’t see that coming, did you?) We spend so much time focusing on what to put in our quiche (bacon? tomatoes? cheddar? mozzarella?), that we seldom pay any attention to its base. Maybe that’s because we have convinced ourselves that the store-bought stuff is fine, and making our own is too much of a hassle. That would be wrong.

After experimenting with this recipe, I can assure you that the crust is just as important—if not more important—than any other ingredient. It’s in every bite and can elevate your quiches from mediocre to magnificent.

Is This Quiche Crust Healthy?

The crust is predominantly made of butter and flour, which are high in saturated fat and refined carbs, respectively. I can’t say it is a particularly healthy recipe. But bear in mind the crust, while it is in every bite, accounts for a small percentage of that bite—so you shouldn’t feel like your quiche is bad for you all because of the crust. If you like, you can replace the flour with whole-wheat flour or use a mix of the two, as whole-wheat flour contains more fiber and nutrients. However, it won’t impact the calorie count by much. As it stands, the recipe doesn’t really align with any particular diet. You are welcome to swap in gluten-free all-purpose flour, however, if you can’t tolerate wheat.

Do I Need To Pre-Bake The Crust Before Filling It?

Pre-baking (or blind baking) helps the crust maintain its structure even after you start adding the filling. But that doesn’t mean it’s necessary. It really depends on how long your quiche will take to bake and what you plan on putting into it. Will your filling and egg mixture be dense and heavy? If so, it will take a long time to bake, which means you can probably skip pre-baking your crust. Are you going to fill it with ingredients with a lot of moisture, like fresh vegetables and certain cheeses? If so, then you may want to pre-bake the crust to prevent it from getting soggy. But if your ingredients have already been cooked, like grilled vegetables or cooked meats, you can forgo the pre-baking. If you’re going to pre-bake, it’s advised that you fill the quiche crust with pie weights (placed on top of a crumpled piece of parchment paper) to help keep its shape (dried beans will also work in a pinch) and bake it by itself for 20-30 minutes.

Serving Suggestions

It’s hard to make suggestions for what to serve with your quiche, given that it all depends on what you plan on filling your crust with. That said, there are some classics you can always turn to. Soup, for example, makes a great side (especially given there are dozens of types of soups to choose from). Try a slice of quiche alongside a bowl of Broccoli Cauliflower Soup, Ham And Lentil Soup, or Cabbage Soup. You can also supplement the veggies in your quiche with a side salad, like this Cucumber-Chickpea Salad or Spinach Salad. If you’re making a quiche for breakfast and want to provide some protein, you can serve up some Air-Fryer Breakfast Sausage on the side.