To-Die-For Quiche Crust

Flakey, buttery, mouth-watering crust. Perfect for pies, but we love it with quiche!

To-Die-For Quiche Crust

I'm going to keep this short and sweet, but y'all, I've been trying to perfect quiche crust forever, and I finally have it! As you know, Carlos and I make quiche like others make soup, with the soul purpose being to clear out the fridge of borderline vegetables and dairy. Given this, I don't have a solid quiche recipe aside from:

- 5 eggs - 1/2 cup of dairy (Heavy Cream, 1/2&1/2, Whole, 2% etc) - 2-3 cups of salty, hard, cheeses (gruyere, parmesan, asiago, sharp cheddar) - w/e vegetables you like/have - Breakfast Meat, optional (I prefer vegetarian quiche... cured breakfast meat makes it too salty, in my opinion) - Desired spices


I always make it in a 9x9 pan, and it lasts for about three days between the two of us! But guys, the crust is what makes it! and I have such a treat for you! The fuggin' best quiche crust! I finally figured it out! Here it is! - 1 1/2 cup of flour - A few shakes of onion or garlic salt (or both) - Some Parsley

- 1 stick of butter, melted (I prefer salted kerrygold)

- 2 tblsp of cold cream ( or w/e dairy you have, just make sure it's cold)

- 1 egg


Start by prepping the 9x9 pan with grease/oil. In a separate bowl whisk together flour, salt, and parsley. Melt butter on stove top and add to flour. Add cold dairy and egg. Mix together until you've formed a ball of dough, adding w/e is needed (if too wet for your taste, sprinkle some flour, if too dry add more dairy.) I never roll out my quiche crust, I just stretch and press it into my pan, and it always turns out perfect. Bake at 350 for 45 minutes (or until crust and top is golden brown.) Happy making! Enjoy it.

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