quiche dough recipe
The Best quiche dough recipe
I love how versatile this dough is. It’s not just a dessert—it’s a meal, a snack, or a way to use up leftover veggies or proteins. My husband swears by it for breakfast, and my kids will eat it for lunch if I pack it in a thermos. It’s the kind of thing that doesn’t require fancy ingredients, just good-quality ones, and it’s always a hit when we’re hosting. Plus, the crust is so forgiving—if it’s a little thick or thin, it doesn’t matter. It’s the kind of recipe that makes you feel like you’re doing something special, even if you’re just making it from scratch. And honestly? The health benefits are pretty sweet too. It’s got protein from the eggs and cheese, fiber from the veggies if you add them, and it’s packed with flavor without being heavy. It’s the kind of dish that feels indulgent but actually pretty balanced.
Classic Quiche Dough Recipe
A simple, flaky quiche dough perfect for savory fillings. Light yet sturdy, it holds up well to rich toppings.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 1 large egg
- 1 tbsp ice water
- 1 pre-made pie crust (or homemade dough)
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup milk
- 1 tbsp Dijon mustard
👨🍳Directions
-
1
Preheat oven to 425°F. Combine flour and salt in a bowl. -
2
Cut cold butter into small cubes and add to the flour. Use a food processor or pastry cutter to mix until the butter resembles coarse crumbs. Add the egg and ice water, then pulse until the dough just begins to come together. -
3
Turn dough onto a lightly floured surface and gently knead for 1 minute. Divide dough into two equal pieces. Roll each piece into a 12-inch circle, then transfer to a pie dish. Trim edges and chill for 15 minutes. -
4
Whisk eggs, milk, and mustard in a bowl. Pour over the chilled dough crust. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake for 20–25 minutes more until golden.
🔧Equipment
- Mixing bowl
- Food processor or pastry cutter
- Rolling pin
- 9-inch pie dish
📊Nutrition Facts (per serving)
📝Notes
- For extra flakiness, chill the dough for at least 30 minutes before rolling.
- Use a mix of cheeses for added flavor, like Gruyère or Swiss.
- Let the crust cool slightly before adding fillings to prevent sogginess.
Watch Video Of How Classic Quiche Dough Recipe Works
❓ Frequently Asked Questions About Quiche Dough
What’s the best way to store homemade quiche dough?
Wrap the dough tightly in plastic wrap or aluminum foil and refrigerate for up to 24 hours. For longer storage, freeze it on a flat tray for 1 hour before transferring to a sealed bag—thaw overnight in the fridge before using.
Can I make the dough ahead of time and bake it later?
Yes! Bake the dough in a preheated oven (usually 375°F) for 15–20 minutes until golden. Let it cool slightly, then refrigerate or freeze. Reheat in the oven at 350°F for 10–12 minutes until crisp.
What if my dough turns out too thick or thin?
For a thicker crust, chill the dough for 30 minutes before rolling. If it’s too thin, lightly flour the surface and gently press it down with a glass or rolling pin. For a thinner crust, roll the dough faster while it’s still cold.
Does the dough need to be chilled before rolling?
Yes, chilling the dough for at least 30 minutes (or up to 2 hours) helps prevent stretching. Keep it flat on a lightly floured surface while you roll it out.
Can I use this dough for other dishes besides quiche?
Absolutely! This dough works well for tart shells, galettes, or even savory pies. Just adjust the filling thickness to fit your dish’s shape.
