The Perfect Quiche Dough

The Perfect Quiche Dough

The Perfect Quiche Dough

For quiche we wanted this dough to be a bit more sturdy than regular pie dough. So instead of using a mix of flour including pastry flour, we have chosen an all-purpose flour.

All purpose-flour contains more gluten which helps for a firmer crust.

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The Perfect Quiche Dough

Makes 1 single crust for a 9-inch quiche crust

2 cups PC All-Purpose Unbleached Flour
6 tablespoons cold PC Country Churned Butter, Unsalted cut into cubes.
1 to 2 tablespoons cold water
1 egg yolk
1 pinch salt

1. In a food processor mix together the flour, salt and butter to resemble a sandy mix.
2. Then, add the egg yolk and water.
3. Mix until it starts to come together.
4. Shape into a ball and cover and wrap. Place in the fridge for 20 minutes to rest.
5. Pre-heat oven to 375 F.
6.  Next, roll the dough into a circle and place in a pie plate.
7. Then, cut dough that is hanging over with kitchen shears to 1 inch length.
8. Using thumb and forefinger of one hand and middles finger of other, flute edges.
9. Loosely cover with plastic wrap and let chill for 1 hour in refrigerator.
10. Remove from fridge and discard plastic wrap.
11. With a fork poke or dock the dough all over to release air pockets.
12. Cut a round of parchment paper slightly bigger than a pie plate.
13. Place it in the bottom of the quiche dough and into the sides
14. Fill with dry beans or pie weights to hold the parchment into place.
15. Cook in the oven until partially baked for about 6-8 minutes.
16. Remove from oven and let cool. Remove parchment and weights.
17. Fill the quiche with the filling you prefer. Then bake.