Ina Garten Quiche Crust (Buttery Flaky Pastry)
You pull a golden, buttery crust from the oven that feels crisp yet tender. Ina Garten’s quiche crust stays firm and flaky without getting soggy, even with creamy fillings. Made with simple pantry staples—flour, cold butter, salt, egg, and ice water—it rolls easily, holds its shape, and delivers bakery-style results every time. Perfect base for any quiche filling.
Equipment
- Food processor (preferred) or large mixing bowl and pastry cutter
- Measuring cups and spoons
- Plastic wrap
- Rolling Pin
- 9-inch quiche or tart pan (with removable bottom recommended)
- Parchment paper and pie weights or dried beans (for blind baking)
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt or sea salt
- 10 tablespoons 1¼ sticks very cold unsalted butter, cubed
- 1 large egg
- 2 –3 tablespoons ice water start with 2½ and add as needed
Instructions
- Place the flour and salt in the bowl of a food processor fitted with the steel blade (or in a mixing bowl). Pulse or whisk to combine.
- Add the cold cubed butter and pulse 8–12 times (or cut in with a pastry cutter) until the butter is the size of small peas and the mixture looks crumbly.
- Whisk the egg with 2½ tablespoons ice water. With the food processor running (or while stirring), pour the egg mixture in and pulse just until the dough begins to come together into a ball. Add another ½ tablespoon ice water only if needed. Do not overmix.
- Turn the dough out onto a lightly floured surface. Quickly press it into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
- On a floured surface, roll the chilled dough into an 11–12 inch circle about ⅛ inch thick. Gently transfer to the 9-inch quiche pan, pressing it into the bottom and sides without stretching. Trim excess dough and crimp or flute the edges if desired.
- Prick the bottom and sides lightly with a fork. Freeze the lined pan for 20–25 minutes (or refrigerate for 30 minutes).
- For blind baking (recommended for quiche): Preheat oven to 375°F. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15–18 minutes until the edges are light golden. Remove weights and parchment, then bake 5–8 minutes more until the bottom looks dry and lightly golden. Cool slightly before adding filling.
Notes
Nutrition Facts:
Per slice (1/8 of crust only, approximate): Calories 180–220, Fat 12–15g, Carbohydrates 15–18g, Protein 2–4g, Sodium 150–200mg. Most calories and fat come from butter, which creates the signature flakiness.
Per slice (1/8 of crust only, approximate): Calories 180–220, Fat 12–15g, Carbohydrates 15–18g, Protein 2–4g, Sodium 150–200mg. Most calories and fat come from butter, which creates the signature flakiness.