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Quiche Crust ~ Homemade & Easy
1 1/4 cups flour
1 stick COLD butter, cut into small cubes
1/2 tsp salt
4 Tbs COLD water
Add flour and salt to food processor, pulse 2-3 times.
Add in the COLD butter and pulse 3-4 times.
Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball.
Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche.
I prebake in oven at 380 for 15-20 minutes (I do prick the bottom of the crust all over with a fork to prevent crust from "puffing up"
I remove crust and let cool 3-5 minutes before filling with quiche ingredients.
Pre baking will help a little bit from having a 'soggy bottom' quiche!
Recipes & Photos by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home