Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Pastry for Deep-Dish Quiche
This recipe is free until October 16, 2024. Start your 14-day free trial to access every Milk Street recipe. Learn More.
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.
1
9-inch-round deep-dish pastry
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.
2½ hours
25 minutes active
245 grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting
3/4 teaspoon table 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
-
¾
teaspoon table salt
-
12
tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes
-
5
tablespoons ice water
Directions
-
01In 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.
-
02Transfer 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.
-
03Turn 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.
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.
More
Staples
Reviews
You Need to Be a Milk Street Member to Review this Recipe.
FOR FREE ACCESS TO THIS RECIPE, PLEASE ENTER YOUR EMAIL
Thanks, you’re in! You will receive a confirmation email that includes a link to download your digital copy of 12 Recipes That Will Change the Way You Cook.
Your First Issue
JULY 2022
MILO DUTCH OVEN AND SKILLET SET
$230 VALUE
- Free Milk Street recipes delivered to your inbox each Monday
- Free Access to every TV and Radio recipe
You will also receive special offers from Milk Street. You can unsubscribe from receiving our emails at any time.
Entry Form