posted by quiche on Dec 31
The foundation of every quiche recipe is the quiche crust. The quiche crust recipe below is for a classic quiche crust. It can be used as the crust for most of the quiche recipes posted here. Each quiche recipe will indicate which quiche crust can be used as an option.
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon cold water
1 large egg white, lightly beaten
Mix the flour, salt, and sugar in a food processor. Add butter and use the pulse feature until the mix forms a coarse meal. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to the flour mixture. Continue pulsing until moist clumps form. Transfer to a lightly floured work surface and gently knead until dough comes together (about 4 turns). Form into ball then flatten into a disk. Wrap in plastic and chill for 1 hour. Dough can be made 1 day ahead. Keep chilled.
Butter a 9 1/2-inch round fluted tart pan with removable bottom. On a lightly floured surface, roll out the dough to 12 inches round. Transfer the dough to the tart pan. Press onto the bottom and up sides of pan. Trim any excess dough. Chill 1 hour.
Some of the quiche recipes here will call for the crust to be unbaked, while others will call for it to be pre-baked. If the recipe calls for a pre-baked crust, continue with the directions below.
Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake for 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Crust can be baked 6 hours ahead. Let stand at room temperature.