Making a perfect quiche starts with the crust. Ina Garten Quiche Crust Recipe is simply amazing. This buttery, flaky crust works every time.
I’ve used this Ina Garten quiche crust recipe countless times. It never disappoints me or my guests.
The secret is keeping everything cold. Today, I’ll show you how to make this incredible crust. You’ll love how easy it is!
When I First Introduced to Ina Garten Quiche Crust Recipe
I discovered this recipe five years ago. My first quiche crust was a disaster. It was tough and tasteless. Then I found Ina’s method online.
I followed her steps exactly. The result shocked me completely. The crust was golden and crispy. It melted in my mouth beautifully.
My family couldn’t stop eating it. Since then, it’s my go-to recipe. I make it for every brunch. Everyone always asks for the recipe.
Equipment List
- Food processor
- Rolling pin
- 9-inch pie pan
- Plastic wrap
- Pastry brush
- Measuring cups and spoons
- Sharp knife
- Parchment paper
Ingredients You Need for Ina Garten Quiche Crust Recipe
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 12 tablespoons cold unsalted butter (diced)
- ½ cup ice-cold water
Step-by-Step Guide
- Cut butter into small cubes first.
- Keep it super cold in freezer.
- Add ice to your water now.
- Cold ingredients make flaky crusts.
- Put flour in food processor.
- Add salt and sugar too.
- Pulse three times to combine.
- This takes only 10 seconds.
- Drop cold butter into processor.
- Pulse 10 times until crumbly.
- Mixture should look like coarse meal.
- Don’t over-process it at all.
- Pour ice water through feed tube.
- Pulse until dough forms a ball.
- This happens very quickly now.
- Stop when dough comes together.
- Wrap dough in plastic wrap.
- Flatten it into a disk shape.
- Refrigerate for one full hour.
- Cold dough rolls out much easier.
- Flour your work surface lightly.
- Roll dough into 12-inch circle.
- Transfer gently to pie pan.
- Trim edges and crimp beautifully.
- Prick bottom with a fork.
- Line with parchment and weights.
- Bake at 375°F for 20 minutes.
- Remove weights and bake 10 more.
Tips to Make the Best Ina Garten Quiche Crust Recipe
- Keep everything ice cold always.
- Warm ingredients make tough crusts.
- Don’t overwork your dough ever.
- Handle it gently and minimally.
- Blind baking prevents soggy bottoms.
- Use pie weights or dried beans.
- Let dough rest before rolling out.
- This relaxes the gluten completely.
- Brush crust with beaten egg.
- This creates a moisture barrier.
FAQs about Ina Garten Quiche Crust Recipe
Q: Can I make this dough ahead?
A: Yes, refrigerate up to three days. You can also freeze it for months.
Q: Why is my crust tough?
A: You probably overworked the dough. Cold ingredients help prevent this problem too.
Q: Do I need a food processor?
A: No, use a pastry cutter instead. It just takes a bit longer.
Q: Can I use salted butter?
A: Yes, but skip the added salt. Taste might be slightly different though.
Final Thoughts
This Ina Garten quiche crust recipe is foolproof. It transforms any quiche into magic. The buttery flavor is absolutely incredible.
Your family will request it constantly. Don’t skip the chilling time ever. Follow these steps for perfect results.
Soon you’ll make it with confidence. Happy baking and enjoy your quiche!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Quiche Crust Recipe
Equipment
- Food processor
- Rolling Pin
- 9-inch pie pan
- Plastic wrap
- Pastry brush
- Sharp knife
- Measuring cups and spoons
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 12 tablespoons cold unsalted butter diced
- ½ cup ice-cold water
Instructions
- Cut butter into small cubes first.
- Keep it super cold in freezer.
- Add ice to your water now.
- Cold ingredients make flaky crusts.
- Put flour in food processor.
- Add salt and sugar too.
- Pulse three times to combine.
- This takes only 10 seconds.
- Drop cold butter into processor.
- Pulse 10 times until crumbly.
- Mixture should look like coarse meal.
- Don’t over-process it at all.
- Pour ice water through feed tube.
- Pulse until dough forms a ball.
- This happens very quickly now.
- Stop when dough comes together.
- Wrap dough in plastic wrap.
- Flatten it into a disk shape.
- Refrigerate for one full hour.
- Cold dough rolls out much easier.
- Flour your work surface lightly.
- Roll dough into 12-inch circle.
- Transfer gently to pie pan.
- Trim edges and crimp beautifully.
- Prick bottom with a fork.
- Line with parchment and weights.
- Bake at 375°F for 20 minutes.
- Remove weights and bake 10 more.
Notes
- Keep everything ice cold always.
- Warm ingredients make tough crusts.
- Don’t overwork your dough ever.
- Handle it gently and minimally.
- Blind baking prevents soggy bottoms.
- Use pie weights or dried beans.
- Let dough rest before rolling out.
- This relaxes the gluten completely.
- Brush crust with beaten egg.
- This creates a moisture barrier.
