Wednesday, March 11, 2009

Pie vs. Quiche

So I’m ready to tell my friends about the blog and then I realized I only have one post. So back to writing again!

On to the quiche... Crust first and foremost! This recipe is for the conventional quiche, we will talk about crust- less quiche later. This recipe and technique has been tried by the hands of a French expert but more importantly by the hands of a beginner. Namely me. If I can do it, anyone can. Maybe you wonder what the difference is between a quiche and a pie crust.

Here are three:

1) Butter needs to be softened not cold.
2) No need to add cold water; even lukewarm will work.
3) Quiche crust is thinner when rolled out.
4)Eggs are always involved in the filling.

So before you leave to go demand of your mother, father, aunt or grandma how this could be possible, trust me on this one! Give the recipe a try for yourself.

Recipe for Quiche Crust from Lets cook french with changes and additions by me.


-2 1/2 cup of All purpose non-bleached flour- scooped and leveled (10 oz)
-1 1/2 sticks of butter (6 oz )(make it soft by putting it out of the fridge at least 2h in advance)
- 1/2 teaspoon of Kosher salt
- 3 to 4 tablespoons of water (2 oz)


Sift (or whisk instead) the flour and the salt in a bowl.

Cut the butter in small dices.

Mix quickly the flour and the butter with the Tips of your fingers. (Very important to use only the tips!)

Add the water one tablespoon at a time, after dough resembles crumbs.

Do not mix the paste for more than 7 min, otherwise the dough will break and it will be impossible to form a ball.

When the dough is smooth and homogeneous, put this ball in the refrigerator for at least 1 hour.

A few tricks with the recipe:
  • Use a high mounted bowl, it will make it easier to pull the dough together on the sides of the bowl.
  • Whisk flour instead of sifting.

  • If using Table salt, use just a little less than called when filling up teaspoon.
  • When measuring water use a liquid measuring cup not dry measuring spoons.
  • Add water a little at a time.

  • Want to make a sweet crust replace Kosher salt with sugar- it's that easy.
  • Make sure to cut butter into small pieces. (Makes it easier on your fingertips)

  • When mixing with your fingertips, mix just until all the dough is crumbly
  • Place a plate on top of bowl ( that will cover entire bowl); before placing in refrigerator. (Saves time and the environment.-no plastic wrap needed)

  • Dough freezes well if you want to double recipe.
  • Do not substitute butter with margarine.

So in a nutshell that’s how to make a pastry quiche dough. Next time cooking the crust, tips and techniques.


  1. Great pictures - and I like the variation for a sweet crust. I can't wait to try this.

  2. Thanks for your great work on this! I am definitely going to try your tips. And I'll let you know how it went.

    Keep it up and looking forward to your next postings. Mamoche, Portland, Oregon