Ina Garten Quiche Crust Recipe

This Ina Garten Quiche Crust is buttery and flaky, which includes cold unsalted butter and simple pantry staples. It’s a classic, foolproof recipe, ready in about 30 minutes

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Ina Garten Quiche Crust Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, cold and diced
• 1 teaspoon salt
• 6–8 tablespoons ice water

How To Make Ina Garten Quiche Crust

1. Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt.
2. Cut in the butter: Add cold, diced butter to the flour. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized butter bits.
3. Add ice water: Slowly add ice water, one tablespoon at a time, stirring with a fork until the dough just comes together. Do not overmix.
4. Chill the dough: Form the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes or up to 2 days.
5. Roll out the dough: On a floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick. Transfer to a 9-inch pie pan, pressing gently into the edges. Trim the excess dough.
6. Pre-bake (if needed): For wet fillings, preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake another 5–7 minutes until lightly golden. Let cool before filling.

Recipe Tips

• Why use cold butter?
  Cold butter creates steam pockets, giving the crust a flaky texture.
• Can I freeze the dough?
  Yes, freeze wrapped dough for up to 2 months. Thaw overnight in the fridge.
• How to avoid shrinking crust?
  Chill the crust before baking and use pie weights during blind baking.
• Do I have to pre-bake the crust?
  Only if your filling is wet or the recipe instructs it.
• What if I don’t have pie weights?
  Use dried beans or rice as a substitute.

What To Use With Ina Garten Quiche Crust

This versatile crust works well with:

• Spinach and mushroom quiche
• Bacon and cheddar quiche
• Broccoli and gruyère quiche
• Tomato basil tart

How To Store Ina Garten Quiche Crust

Refrigerate: Wrapped dough can chill for up to 2 days.
Freeze: Freeze dough disk or pre-rolled crust for up to 2 months. Thaw before using.

Quiche Crust Nutrition Facts

• Calories: ~220
• Carbohydrates: 20g
• Protein: 2g
• Fat: 15g
• Saturated Fat: 9g
• Sodium: 180mg

Nutrition estimates may vary depending on final use and fillings.

FAQs

Can I make this dough in a food processor?
Yes, pulse the flour, salt, and butter until crumbly, then add water gradually.

Why is my dough cracking when I roll it?
It may be too cold—let it sit at room temp for 5–10 minutes before rolling.

Can I use salted butter?
Yes, but reduce added salt to 1/2 teaspoon.

Do I need to dock the crust before baking?
No, if you’re using pie weights. Dock only when baking without weights.

How do I know the crust is done pre-baking?
It should be lightly golden and dry to the touch.

Try More Recipes:

• Ina Garten Potato Basil Frittata Recipe
• Ina Garten Roasted Vegetable Frittata Recipe
• Ina Garten Honey White Bread Recipe