Perfect Quiche Crust

This super flaky perfect quiche crust (also known as Paté Brisée) is an all-around delicious vessel that holds fillings only limited by your imagination. It can be used for a broad range of sweet or savory tarts like quiches or dessert tarts that are overly sweet. It stays crispy, even when you need to bake it with wet fillings.

Nick’s favorite thing…

Ok, well, this is literally the best tart shell recipe ever. It’s so buttery and flay and holds pretty much any filling you like! I love the little specks of butter as you roll it out. It’s so satisfying to see them before you bake, and it gets me excited knowing they’re going to make my quiche crust flaky.

What does perfect quiche crust taste like?

Buttery! Using good quality ingredients will make a difference to the overall flavor and integrity of the tart shell. Even though this tart shell is savory and has salt in it, you can still use sweet fillings like chocolate ganache, and it will still be delicious!

Why does the dough need to be chilled?

Chilling the dough gives the flour time to soak in the wet ingredients in the recipe. It also makes it easier to roll out once it’s been chilled and drape over the tart tin.

My tart cracked! Now what?

Don’t worry! Use some of your left-over dough to create a plug over the crack and bake with the tart shell for the final 10 minutes of baking time.

Why use cold butter?

When you pulse the butter into the butter it breaks up into little lentil-sized pieces. When pressed into the dough and put in the fridge those little butter pieces harden up and you’ll be able to see them as you roll the dough out. As the tart shell bakes, the butter melts and creates little pockets which result in a light and flaky tart shell.

What are the ingredients I need for the perfect quiche crust?

The best basic recipes are made with a few simple ingredients. And that’s the reason why you need to use really good quality ingredients. It makes all the difference. Specifically, the butter!

All-purpose flour – also known as plain flour.

Salt – I used fine salt.

Unsalted butter – I used a really good quality New Zealand butter. I chilled it in the fridge for an hour before using and then cut it into cubes using a knife. Using cold butter is the best way to end up with a light and flaky tart shell.

Egg yolk – I used an egg yolk from a large egg.

Iced water – this will help make your dough easier to roll. It’s important to use chilled water so that the butter stays cold and doesn’t blend too much into the dough. You’re looking for those little butter flecks.

I want to use wet fillings that need to be baked. What do I do?

If you’re using a wet filling like a quiche egg filling that needs further baking, bake the tart shell for the first 15 minutes with baking paper and baking beads, then take those out and bake a further 10 minutes without. At this point the filling can be added and be baked together with the tart shell for as long as it needs, just keep an eye on the shell so it doesn’t darken or burn otherwise it will taste bitter. Usually, another 30 minutes in the oven on 170C is ok.

I want to fill this with a no-bake filling.

You can totally do that! Bake as described above. 15 minutes with baking beads, then bake for 20 minutes instead of 10 without the baking beads.

Let’s go through each step.

Tart Shell

1. Add the flour salt and cold butter to the bowl of a food processor and pulse
2. Until you reach lentil sized pieces with the butter.

3. Add the egg yolk and pulse for 20 seconds.
4. While the mixer is on high speed add the 3 tbsp of iced water.

5. Continue mixing on high speed until dough pieces begin to form. Stop the mixer.
6. Pour onto your workbench and bunch the dough together (don’t knead it) to form a disc.

7. Wrap up in plastic wrap and chill in the fridge for 1 hour.
8. Preheat your oven to 180C / 350F. Dust your work bench with flour.

9. Unwrap the dough and begin rolling with a rolling pin.
10. The dough will be cold and will form cracks on the edges. Pinch them together as you roll.

11. Roll to 12-inches in diameter.
12. Drape the dough over the rolling pin

13. And then drape over a 9-inch tart tin.
14. Lift the sides of the dough to help encourage the dough to fall into the bottom of the tart tin.

15. Do not stretch it or it will shrink as it bakes. Use the rolling pin to roll over the excess dough to help cut it away.
16. Use a fork to prick holes into the bottom of the tart shell. This will help stop it from puffing up as it bakes.

17. Place a large piece of crinkled up and flattened out baking paper into the bottom and sides of the tart shell.
18. Fill with baking beads or dried beans or chickpeas (the cheaper option). Bake for 15 minutes.

19. Take out of the oven and carefully remove the beads by lifting the four corners of the baking paper.
20. Bake for a further 15 minutes. Your tart shell is now ready to use for wet filling that needs baking. For no-bake fillings, bake for 20-30 minutes or until golden.

My Top Tips for perfect quiche crust!

• Drape the dough over the rolling pin and then drape over a 9-inch tart tin. Lift the sides of the dough to help encourage the dough to fall into the bottom of the tart tin. Do not stretch it or it will shrink as it bakes.
• Use the rolling pin to roll over the excess dough to help cut it away.
• Use a fork to prick holes into the bottom of the tart shell. This will help stop it from puffing up as it bakes for the first 15 minutes.
• Using chickpeas instead of expensive baking beads works just as well and, in my opinion, much better.
• For a flaky tart shell, use cold butter that’s been in the fridge for 1 hour. Cut it into cubes before adding to the flour.

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Other Recipes You Might Like!

• Smoked Salmon Quiche – a delicious smoky egg quiche hat’s a crowd pleaser!

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