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Milk Street Recipe
Milk Street Bowtie Pastry for Deep-Dish Quiche

Pastry for Deep-Dish Quiche

Appears in May-June 2020

2½ hours 25 minutes active

Pastry for Deep-Dish Quiche

Free

We highly recommend using a 9-inch-round and 2-inch-deep metal tart pan with fluted sides and a removable bottom. The metal is a good conductor of heat so the crust browns nicely, even without prebaking. A deep-dish glass pie plate (such as Pyrex) will get the job done, but the crust will not brown as well.

245 grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting
1½ 1½ teaspoons kosher salt
12 tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes
5 tablespoons ice water
Ingredients
  • 245

    grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting

  • 1½ teaspoons kosher salt

  • 12

    tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes

  • 5

    tablespoons ice water

More

Staples

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Pastry for Deep-Dish Quiche

Get Ready to Cook

1

9-inch-round deep-dish pastry

2½ hours

25 minutes active

Tip

Don’t forget to freeze the flour-butter mixture for 10 minutes before processing. This helps the ingredients remain cold as they’re mixed so the dough is easier to handle and the crust bakes up tender. If the flour-butter mixture is in the freezer for longer than 10 minutes, the butter will be extra-firm, so the processing time will likely need to be extended.

Ingredients
  • 245

    grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting

  • 1½ teaspoons kosher salt

  • 12

    tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes

  • 5

    tablespoons ice water

Step 1 of 3

Combine Ingredients

245
grams (2¾ cups plus 2 tablespoons) all-purpose flour
1½ teaspoons kosher salt
12
tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes

In a medium bowl, whisk together the flour and salt. Add the butter and toss, separating any stuck-together cubes, until evenly coated. Freeze uncovered for 10 minutes.

Step 2 of 3

Add Water

5
tablespoons ice water

Transfer the chilled flour-butter mixture to a food processor. Pulse until the butter chunks are about the size of peas, 10 to 12 pulses. Add the water and process until the mixture forms clumps but does not come together in a ball, 20 to 25 seconds.

Step 3 of 3

Refrigerate Dough

Turn the dough out onto the counter and press it into a disk about 6 inches wide. Wrap tightly in plastic, smoothing out any ragged edges. Refrigerate for at least 1 hour or up to 2 days.

Milk Street Bowtie Logo

Done!

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Pastry for Deep-Dish Quiche

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JANUARY 2021
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