Ina Garten Quiche Crust Recipe
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.
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.