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Flaky Quiche Crust


1 large egg

2 + 1/2 tsp ice water 

1.5 cups all-purpose flour or bread flour 

1/2 tsp salt 

10 Tablespoons unsalted butter - sliced and cubed 


In a small mixing bowl whisk egg and ice water, set the bowl aside. 

2. In a food processor, add the flour and butter and pulse until it resembles sand. Add in the egg mixture and purse to form dough. 

3. Transfer dough to floured surface and roll it out. Press dough into 9 inch pan and freeze it about 25 minutes before baking. For a flakey crust you want a cold crust to bake. 

4. We filled the crust with crab quiche and baked it all together but you can pre-bake it too. We took it out of the freezer, poured the quiche in and baked it for about 35 minutes and it was perfect. 

*Original recipe from Denay/Confetti and Bliss