Flaky Quiche Crust

Ingredients for 1 quiche:

  • 1 large egg

  • 2 + 1/2 tablespoons ice water (melted ice cube)

  • 1 + 1/2 cups all-purpose flour

  • 1/2 teaspoon sea salt

  • 140-150 grams of unsalted butter, sliced into small cubes

Steps

  1. In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside.

  2. In another bowl, add and mix the flour and salt. Melt slightly the cubed butter pieces with a microwave.

  3. Add the butter in the flour and salt mixture and mix all of it until you have more-or-less even small bits. Add in the egg/ice-water mixture, then mix until it looks like dough (add a bit of flour if it is too gooey).

  4. Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.

  5. Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.

  6. Your cold quiche crust is ready to be filled and baked!

Now go over here for the quiche recipe: Quiche