Quick n Easy Quiche Crust

  • Prep Time: 5 mins
  • Total Time: 50 mins
  • Servings: 4-6
  • About This Recipe

    “Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.”

    Ingredients

  • 1cupflour
  • 1/2 teaspoonsalt
  • 1/4 cup olive oil or 1/4 cupcanola oil
  • 1/4 cupice water( I use refrigerated water)
  • Directions

  • Mix flour and salt with fork.
  • Beat oil and water with whisk or fork to thicken.
  • Pour into flour and mix with fork.
  • Press into 9″ pie crust.
  • Fill with quiche mixture and bake at 400F until done.
  • NOTES: I’ve never made this with canola oil.
  • You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
  • This recipe is not suitable for baked pie crust shells.
  • It makes a nice, flaky crust that’s suitable for everyday use.
  • Reviews

  • “Love this crust! It’s a simple and very easy to make recipe. One thing that appealed to me when I first read the recipe is that it said just to press the crust into the pan, I thought great, no messy rolling!But when I tried that the first two times I used the recipe the results were disappointing; hard to get a consistent crust and the crust ended up a little tough. So I’ve tried rolling it since and the results are much better. And the bonus is that it rolls out much easier than a butter crust; it’s not so sticky.”

  • “Very easy to make, and tastes great! I am just starting to cook, and I didn’t mess this up, so I am really happy, and now have one more dish I can make to take to eat while at work. The cafeteria at my hospital is closed at night and we aren’t allowed to leave, having “real food” to eat instead of frozen food is amazing. Thank you!”

  • “I’m in love with this recipe! I’ve made it several times for quiche and chicken pot pie, and it’s fantastic. I’ve been making it with white whole wheat flour, and it’s delicious. Thanks so much for this simple recipe! I’ve saved a lot of money on pie crusts!”

  • “I would have been skeptical but for the abundance of positive reviews, and the crust came out wonderful with my quiche. I think the key is to really and truly follow the recipe exactly as stated – use ice-cold water, really whisk it with the oil before mixing everything together, press it into the pie pan, bake at 400 (and not what your filling recipe might say). I used a glass pie plate which I think added some crispiness as well. And it was so easy!”

  • “This is a great, easy crust.I use it with Recipe #99254, and cook the quiche at 400 degrees for 25-35 minutes.”

  • “This was great! Very easy and flaky. I doubled the recipe and thought that 1tbsp was a bit much for the salt and I only added a 1/2, next go round I’ll use the 1tbsp and also add some herbs lie rosemary.”

  • “Easy, flaky, healthy alternative to the gobs of butter crust I’m used to making.”

  • “I just made this crust for a savory breakfast quiche.It was SOOO easy and super delicious.I made mine with vegetable oil and it came out perfectly.Thank you for such a simple recipe that is really just as easy as unrolling pre-packaged dough and tastes so much better!”

  • “Excellent recipe!I use this recipe at least once a week and recently used it for six quiches at a brunch.It’s a huge money saver over store-bought crusts and far more elegant.I’ve also made it substituting one cup of spelt flour for a gluten free crust and it worked wonderfully.”

  • “SUPER fast and easy! I used it for a quiche that had a really savory taste to it, so the olive oil in the crust worked well, but I think I might possibly try the canola oil if I was making a different quiche. I didn’t have the problem of the crust being too soggy… In fact, my crust turned out really firm. Which I like, so there’s no complaints here.
    Thank you Elizabeth for a great crust!”

  • “This only takes 5 minutes to prepare and is super easy. Really nice consistency and worked really well. Tastes good too!”

  • “Super easy and light.I did roll it out before pressing it into the pie tin.Just easier for me.Yummy, light flaky crust.Made in less than 5 minutes!I used it for quiche.Worked great.”

  • “This is a terrible recipe and I would not recommend it.It was dry and brittle and tasteless.I followed the recipe and used olive oil and it stuck to the pan after cooking.Tried to double the recipe for two quiches and could barely cover the pans.I’ll stick to butter recipes in the future!”

  • “1st attempt gave a delicious short pastry that I blind baked before filling. A 9 out of 10 Next time I would press it into a deeper dish as my quiche dish was just a bit shallow.”

  • “Wow with this recipe anyone can be a great chef. I use self rising flour and it always comes out great .Thanks”

  • “Worked great- quick and easy!”

  • “Easy and fast!Thank you!”

  • “It was okay. Quick and easy for sure but the taste also says quick and easy. I think I will stick to butter crusts. This was just to bland for my liking and I did not find it nice and flaky at all. I agree with another reviewer that said you can’t just press it in. Definitely needs to be rolled out but the. Becomes a bit tough. I am sure you could screw with it and make it a bit better but for me that would be pointless when I have a crust I love was jus looking for something a tad simpler.”

  • “Love this recipe. Foolproof and works every time. I would love to try it for mini-quiches but am unsure how to adjust cooking times. Has anybody else tried this who could offer some advice? Many thanks x”

  • “My husband wanted to make me a quiche for my birthday breakfast, but was intimidated by the recipe I usually use with butter. He found this recipe, and it’s delicious! I couldn’t believe how simple it was. I now use this recipe instead of the complicated, messy butter crusts I usually make. The only advice I have is to stick the crust in the oven for 5-10 minutes to let it get a little crunchy before you add the filling. We added the filling without first browning the crust the first time we made this; the crust was good but soggy.”

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