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.
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
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.
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.
Step 3 – Chill The Dough
Wrap the pastry ball in plastic wrap and place into the fridge for a minimum of 30 minutes.
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.
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.
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
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3 Ingredient Quiche Crust
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.
