The Ina Garten Quiche Crust Recipe is buttery, flaky and perfect for any quiche. It makes your quiche taste like a bakery treat. This crust is simple to make at home.
You do not need fancy tools or ingredients. The Ina Garten Quiche Crust Recipe uses basic pantry staples like flour, butter and eggs.
It works for breakfast, lunch or dinner quiches. Today, I will show How to make Ina Garten Quiche Crust easily, step by step.
My Experience With This Recipe
I first tried this quiche crust on a weekend brunch. I wanted a homemade crust for my spinach quiche.
I followed Ina Garten’s instructions carefully. The dough was soft and easy to roll. After baking, it became golden and flaky.
The texture was perfect, not soggy at all. My family loved it. Now, I use this crust for all my quiches. It is reliable and delicious every time.
Recipe Card Info
- Recipe Name: Ina Garten Quiche Crust
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Course: Main / Breakfast
- Cuisine: American / French-style
- Calories: 210 kcal per serving
Equipment List
- Mixing bowl
- Pastry cutter or fork
- Measuring cups
- Measuring spoons
- Rolling pin
- 9-inch tart pan or pie dish
- Parchment paper
- Pie weights or dried beans
Ingredients You Need for Ina Garten Quiche Crust
- All-purpose flour – 1 ½ cups
- Unsalted butter – ½ cup (1 stick), chilled and diced
- Egg – 1 large
- Cold water – 2 tablespoons
- Salt – ½ teaspoon
Step-by-Step Guide
1. Combine Flour and Butter
In a mixing bowl, add flour and salt. Add chilled butter. Use a pastry cutter or fork to mix until crumbly and pea-sized pieces form.
2. Add Egg
Crack one egg into the mixture. Stir gently with a fork. The dough should start coming together but not be sticky.
3. Add Cold Water
Add two tablespoons of cold water gradually. Mix gently until dough forms a ball. Avoid overmixing for flaky crust.
4. Chill the Dough
Wrap the dough in plastic wrap. Chill in the fridge for 30 minutes. This makes it easier to roll out and prevents shrinking.
5. Roll Out the Dough
Lightly flour the surface and rolling pin. Roll dough into a circle about 12 inches wide. Make sure it fits your 9-inch pan.
6. Fit into Pan
Gently place the dough in the tart pan. Press into edges without stretching. Trim extra dough and save scraps for decoration if desired.
7. Pre-Bake (Blind Bake)
Line dough with parchment paper. Add pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes.
8. Ready for Quiche Filling
Remove from oven and cool slightly. Your crust is ready for any quiche filling. Fill and bake as your recipe directs.
Tips to Make the Best Ina Garten Quiche Crust
- Use chilled butter for flakiness.
- Do not overwork the dough to keep it tender.
- Add only cold water gradually.
- Chill dough before rolling.
- Use parchment and weights for blind baking.
Common Mistakes to Avoid
- Using room temperature butter (makes dough greasy).
- Overmixing the dough (makes crust tough).
- Rolling too thin or stretching dough.
- Skipping blind baking for custard quiches.
- Not chilling dough properly before baking.
Serving Suggestions
This quiche crust works with spinach, mushroom or bacon quiches. Serve with fresh salad or roasted vegetables. Top with fresh herbs for extra flavor. Perfect for brunch, lunch or dinner.
Variations You Can Try
- Whole wheat flour for a nutty crust.
- Add grated Parmesan for cheesy crust.
- Mix in herbs like thyme or rosemary.
- Use a tart pan for mini quiches.
- Sweet quiches: add sugar and almond extract.
Storage and Reheating Tips
- Store pre-baked crust in an airtight container.
- Keep in the fridge up to 2 days.
- Freeze dough for up to 1 month.
- Reheat baked crust at 350°F for 5–7 minutes.
- Avoid microwaving to keep flakiness.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Fat | 12 g |
| Protein | 3 g |
| Carbs | 22 g |
| Fiber | 1 g |
Health Benefits
This quiche crust provides energy from carbs and fat. Using unsalted butter allows control over sodium.
Whole wheat variations add fiber. Homemade crust has no preservatives compared to store-bought options.
Ina Garten Quiche Crust Recipe
Ingredients
- All-purpose flour – 1 ½ cups
- Unsalted butter – ½ cup 1 stick, chilled and diced
- Egg – 1 large
- Cold water – 2 tablespoons
- Salt – ½ teaspoon
Instructions
Combine Flour and Butter
- In a mixing bowl, add flour and salt. Add chilled butter. Use a pastry cutter or fork to mix until crumbly and pea-sized pieces form.
Add Egg
- Crack one egg into the mixture. Stir gently with a fork. The dough should start coming together but not be sticky.
Add Cold Water
- Add two tablespoons of cold water gradually. Mix gently until dough forms a ball. Avoid overmixing for flaky crust.
Chill the Dough
- Wrap the dough in plastic wrap. Chill in the fridge for 30 minutes. This makes it easier to roll out and prevents shrinking.
Roll Out the Dough
- Lightly flour the surface and rolling pin. Roll dough into a circle about 12 inches wide. Make sure it fits your 9-inch pan.
Fit into Pan
- Gently place the dough in the tart pan. Press into edges without stretching. Trim extra dough and save scraps for decoration if desired.
Pre-Bake (Blind Bake)
- Line dough with parchment paper. Add pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes.
Ready for Quiche Filling
- Remove from oven and cool slightly. Your crust is ready for any quiche filling. Fill and bake as your recipe directs.
Notes
- Use chilled butter for flakiness.
- Do not overwork the dough to keep it tender.
- Add only cold water gradually.
- Chill dough before rolling.
- Use parchment and weights for blind baking.
FAQs about Ina Garten Quiche Crust Recipe
Can I make this crust ahead of time?
Yes, you can prepare dough a day before. Keep it wrapped in the fridge. Roll and bake when ready.
Can I use margarine instead of butter?
Butter is recommended for flavor and flakiness. Margarine may work but affects texture.
Do I need to blind bake the crust?
Yes, blind baking prevents a soggy bottom. Especially important for custard-based quiches.
Can I make mini quiches with this crust?
Yes, roll dough smaller. Cut circles to fit muffin tin. Bake as instructed.
What if my dough cracks while rolling?
Patch cracks gently with your fingers. Chill dough again if needed. Avoid stretching.
Final Thoughts
The Ina Garten Quiche Crust Recipe is simple, buttery and perfect for any quiche. It uses few ingredients and easy steps.
Following tips ensures a flaky, golden crust. Make it for breakfast, brunch or dinner. Once you try this recipe, it will become your go-to crust. Homemade quiches never tasted so good. Enjoy the process and delicious results!
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!