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    Home » Recipes » Savoury Breads & Muffins » 3 Ingredient Quiche Crust

    3 Ingredient Quiche Crust

    Published: Aug 28, 2020 by Lucy · This post may contain affiliate links · 11 Comments

    Jump to Recipe
    A savoury pastry rolled out into a round tart tin.

    Make your own homemade flaky and buttery quiche crust with my 3 ingredient shortcrust pastry recipe. Made from just water, flour and butter, this recipe is perfect for pies, tarts and quiches.

    A savoury pastry rolled out into a round tart tin.

    Making delicious cafe-style tarts, pies and quiches has never been easier than with my simple 3 ingredient quiche crust recipe!

    Whether you're making a quick and easy pie for dinner, a quiche to fill lunch boxes for school or a tasty tart for entertaining, this quiche crust recipe will be on high rotation.

    Why You're Going To Love This Recipe

    Once you've made your own homemade pastry, there's no way you'll be able to go back to the store-bought versions.

    With my quiche crust recipe you'll be baking mouth-watering pies, simple and flavour-packed quiches and delicious tarts in no time.

    • melt-in-your-mouth - if you want pastry that literally melts-in-your-mouth as you eat it... then it's got to be homemade! The combination of chilling the dough and the butter makes this pastry absolutely delicious.
    • flaky - think cafe-style pastry that flakes away as you eat it. AMAZING, right!?
    • buttery - my quiche crust recipe is made from just 3 ingredients... and creamy, smooth butter is one of them!
    • basic ingredients - there's no need to make a trip to the supermarket when all you need is flour, water and butter.
    • budget-friendly - made from pantry staples, this recipe is far cheaper than using store-bought pastry.
    • versatile - fill your quiche, pie or tart with any of your favourite fillings... from a classic Quiche Lorraine to an egg and bacon pie, or a pumpkin and caramelised onion tart.

    3 Ingredient Homemade Pastry

    Forget about complicated recipes, this simple pastry will make you the perfect quiche crust, pie shell or tart base with just 3 INGREDIENTS.

    • flour - use either plain flour or Baker's flour for this recipe.
    • butter - use chilled butter (salted or unsalted is fine).
    • water - use iced water by adding ice cubes to cold water
    The ingredients for shortcrust pastry - water, flour and butter in individual bowls.

    How To Make Savoury Pastry

    Step 1 - Process The Flour And Butter

    Place the flour and chopped butter into a food processor or Thermomix and process until fine 'breadcrumbs' remain.

    Flour and butter mixed to a breadcrumb consistency in a Thermomix.

    Step 2 - Add The Water

    Slowly add the iced water (1 tablespoon at a time) and continue to process until a smooth dough forms and can be easily shaped into a ball. If it's too crumbly, add a little more water and continue to process.

    Pastry dough in a Thermomix bowl.

    Step 3 - Chill The Dough

    Wrap the pastry ball in plastic wrap and place into the fridge for a minimum of 30 minutes.

    A ball of pastry dough in a green bowl.

    Step 4 - Blind Bake The Pastry

    Roll the pastry out to approximately 3mm thick and blind bake (see my tips for blind baking below). Once the pastry has been blind-baked, your fillings can be added and the quiche, tart or pie baked.

    Blind-Baking

    Blind baking is the process of par-cooking pastry before adding fillings and continuing to cook. 

    Blind baking helps the pastry to keep it's shape when cooked, but more importantly, avoids the pastry from going soggy and gives you the most buttery, flaky, melt-in-your-mouth pastry.

    Step 1 - Roll Out The Pastry

    Use a rolling pin or similar to roll the pastry out (on a slightly floured board) to approximately 3mm thick. Press the dough into a quiche, tart or pie tin.

    Quiche crust pastry rolled out on a chopping board lightly dusted with flour

    Step 2 - Add Baking Paper And Weights

    Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads (can be purchased from supermarkets or kitchenware stores).

    If you don’t have baking beads, you can use uncooked rice or lentils instead. 

    Rice on top of baking paper in a tart tin with pastry before blind baking.

    Step 3 - Blind Bake In The Oven

    Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven.

    Remove the weights and baking paper, turn the temperature down to 160 degrees celsius (fan-forced) and bake for a further 15 minutes or until golden.

    Serving Suggestions

    My savoury quiche crust recipe is so versatile and can be used in any quiche, tart or pie recipe, including:

    • Quiche Lorraine
    • Roasted Pumpkin, Caramelised Onion and Feta Tart
    • Spinach & Ricotta Tarts
    • Egg & Bacon Pie
    • Creamy Chicken, Leek & Bacon Pies
    • Chunky Meat Pies

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    3 Ingredient Quiche Crust

    3 Ingredient Quiche Crust

    Make your own homemade flaky and buttery quiche crust with my 3 ingredient shortcrust pastry recipe. Made from just water, flour and butter, this recipe is perfect for pies, tarts and quiches.
    5 from 30 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: French, western
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Chilling time: 30 minutes
    Total Time: 1 hour
    Servings: 1 serves
    Calories: 2125kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 265 g (2 cups) plain flour or Baker's flour
    • 150 g butter cold and chopped
    • 2-3 tbs icy cold water see notes

    Instructions

    Conventional Method

    • Place the flour and butter into a food processor and process it until it resembles fine breadcrumbs.
    • Slowly adding the iced water until a smooth dough forms.
    • Knead the dough into a ball on a lightly floured surface.
    • Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
    • When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
    • To blind bake the pastry, press the dough into a quiche, tart or pie tin and use a fork to gently prick across the base.
    • Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beads, you can use uncooked rice or lentils instead. 
    • Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven.
    • Remove the weights and baking paper, turn the temperature down to 160 degrees celsius (fan-forced) and bake for a further 15 minutes or until golden.
    • The pastry is now ready to be filled with your choice of tart, pie or quiche mixture and baked as per the recipe.

    Thermomix Method

    • Place the flour and butter into the Thermomix bowl and mix on Speed 6 for 10 seconds (or until it resembles fine breadcrumbs).
    • Add the iced water and knead for 1 minute on interval speed.
    • Knead the dough into a ball on a lightly floured surface.
    • Wrap in plastic wrap and place it into the fridge for at least 30 minutes.
    • When you're ready to use your dough, roll it out on a lightly floured surface with a rolling pin until it is 3mm thick.
    • To blind bake the pastry, press the dough into a quiche, tart or pie tin and use a fork to gently prick across the base.
    • Press a piece of baking paper (greaseproof paper) onto the top of the pastry and then fill the base and sides with baking beads (can be purchased from supermarkets or kitchenware stores). If you don’t have baking beads, you can use uncooked rice or lentils instead. 
    • Bake the pastry for 20 minutes in a 180 degrees celsius (fan-forced) oven.
    • Remove the weights and baking paper, turn the temperature down to 160 degrees celsius (fan-forced) and bake for a further 15 minutes or until golden.
    • The pastry is now ready to be filled with your choice of tart, pie or quiche mixture and baked as per the recipe.

    Notes

    RECIPE NOTES & TIPS
    Equipment - You can use either a food processor or Thermomix to make the pastry.
    Butter - Use full fat butter that is very cold. Cold butter will stop the pastry from becoming greasy. 
    Temperature - Try to keep all of your ingredients cold during the entire preparation process. Keep the butter chilled until you’re ready to use it. Add ice to water to chill it even further. 
    Chilling - Chill the dough before using it – this allows the butter to set which results in perfectly flaky and melt-in-your-mouth pastry. 
    Rolling out the dough- Remove the dough from the fridge and leave it for 5-10 minutes before rolling it out(this will stop the edges cracking). Add a little flour to your rolling pin and flat board when rolling out the dough (to stop it from sticking).
    Blind baking - the process of par-cooking pastry before adding filling and continuing to cook. Blind baking keeps the pastry in shape when filling is added, stops the pastry from going soggy and results in the BEST flaky pastry. 

    Nutrition

    Calories: 2125kcal | Carbohydrates: 227g | Protein: 27g | Fat: 124g | Saturated Fat: 77g | Cholesterol: 323mg | Sodium: 1076mg | Potassium: 304mg | Fiber: 7g | Sugar: 37g | Vitamin A: 3750IU | Calcium: 73mg | Iron: 11.6mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
    « Peanut Butter Protein Balls
    Quiche Lorraine »

    Reader Interactions

    Comments

    1. esther

      January 11, 2022 at 4:17 am

      I did this recipe today, when doing the pastry I added 7 tablespoons of water because it was very crumbly, I did finish the dough by hand because my machine did break it into 3 or 4 pieces and it was not able to put them together, but it was very easy by hand, the dough got out of my finger super easy. after baked it was really nice to taste, really happy with the results, now on that is my pastry for quiche.

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