Quiche Crust
A flaky, buttery crust perfect for quiches, combining simple ingredients for a tender, golden base that complements savory fillings. Ideal for brunch or casual dinners.
Ingredients
Instructions
- Place flour in a mixing bowl.
- Combine vegetable oil and nonfat milk and add to the flour all at once.
- Mix quickly with a fork until the mixture forms into a ball.
- Roll the dough out between sheets of waxed paper to a 12-inch circle.
- Line an 8 or 9-inch pie plate with the pastry and crimp the edges.
- Pierce the dough in several places with a fork.
- Bake at 450°F for 10 minutes or until golden brown.
- Cool before filling.
Tips & Substitutions
For a flakier crust, consider using cold vegetable oil or substitute with melted butter for added flavor. If you're looking for a healthier option, whole wheat flour can replace unbleached flour, giving a nuttier taste. Make sure to roll out the dough evenly and don't overwork it to prevent toughness. Remember to chill the crust for 15 minutes before baking for the best texture.
Serving Suggestions
This quiche crust is perfect for a variety of fillings, from classic cheese to a delicious garden medley of vegetables. Pair it with a fresh side salad dressed in lemon fruit dressing to brighten the meal. For a delightful brunch, serve alongside Czechoslovakian cookies or Swedish soft spice cake for dessert.
Storage & Reheating
Store any leftover quiche crust in an airtight container in the refrigerator for up to 3 days. If you have baked the crust, wrap it tightly in plastic wrap and it can be frozen for up to 2 months. To reheat, place in a preheated oven at 350°F for about 10 minutes until warmed through, making it crisp again.
Nutrition & Diet Analysis (per serving)
Each serving of Quiche Crust contains roughly 280 calories, with 10g protein, 50g carbohydrates, and 4g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour or gluten-free flour. Keep in mind that this may alter the texture slightly, so you may need to adjust the liquid to achieve a workable dough.
How do I prevent the crust from shrinking while baking?
To prevent shrinking, make sure to chill the dough before baking, and avoid stretching it when placing it in the pie plate. Additionally, using pie weights during the initial baking can help maintain its shape.
Can I make this crust ahead of time?
Absolutely! You can prepare the crust and store it wrapped in plastic in the refrigerator for up to 2 days, or freeze it for up to 2 months. Just ensure it’s well covered to prevent freezer burn.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).