The Perfect Quiche Lorraine Crust Recipe

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, chilled and cubed
• 2-3 tablespoons ice water

Instructions:

1. In a large bowl, mix together flour, salt, and baking powder.
2. Add butter, and use your hands to break it down until the mixture resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll the dough out on a floured surface to the desired thickness.
7. Transfer the dough to a 9-inch pie dish and trim the edges.
8. Using a fork, prick the bottom of the crust all over.
9. Bake the crust for 10-12 minutes, or until lightly golden brown.
10. Let cool completely before filling.

Introduction:

Quiche Lorraine is a French dish that has been around for centuries. It’s a savory custard pie made with a buttery crust and filled with a mixture of eggs, cream, cheese, and bacon. The crust is an essential component of this dish, as it provides the perfect base for the delicious filling.

There are many different ways to make a quiche crust, but I’ve found that this recipe results in the perfect combination of flaky and buttery. I’ve also included some tips and tricks that will help you create the ultimate quiche crust.

Cold butter is key:

One of the most important things to remember when making pie crust is to keep the butter as cold as possible. This will ensure that the crust is flaky and tender. I like to cube the butter and then place it in the freezer for a few minutes before adding it to the flour mixture.

Don’t overwork the dough:

It’s important to handle the dough as little as possible. Overworking the dough can result in a tough crust. Once the dough starts to come together, stop kneading it and wrap it in plastic wrap. Let it chill in the refrigerator for at least 30 minutes before rolling it out.

Use a fork to prick the dough:

Pricking the dough with a fork before baking it will prevent it from puffing up too much. This will also create a nice, even crust that will hold the filling well.

Follow these tips and tricks, and you will have the perfect quiche crust every time!