A classic quiche crust and pie crust are made using homemade shortcrust pastry. It’s straightforward to make, especially if you have a food processor, and far superior to store bought in both flavour and texture!
I’ve also included directions for using store bought pastry sheets because the steps are the same for the baking part.
Quiche crust recipe
This is my recipe for quiche crust which I’m publishing separately so it’s handy to reference for the quiche recipes I’ve shared and the many more I will inevitably share over the years!
Use this recipe if:
you want to make a homemade quiche crust from scratch; or
you have store bought shortcrust pastry – frozen or refrigerated. The steps to press the pastry into the tin and baking are the same.
If you have a store bought prepared pie shell, simply cook it per the packet directions.
Quiche crust is shortcrust pastry
Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them. They should be tender enough such that you can cut into it with little effort, and while it should be flaky, it should not disintegrate into crumbs.
And a quiche crust should hold together so a slice of quiche doesn’t fall to pieces when cutting and serving.
Even if you’re new to making quiche crust from scratch, I think you’ll find it quite straight forward the way I’ve broken it down plus the recipe video below!
Using a food processor, the quiche crust dough takes less than 5 minutes to make and it works 100% perfectly!
How to make quiche crust or pie crust
Blitz – place flour, butter and salt in a food processor and blitz until fine crumbs form
Add ice water while the motor is running. Why ice water? Because it stops the butter from melting. Teeny tiny bits of butter in pastry = flaky pastry!
Once a ball forms, take it out, pat into a disc, wrap in cling wrap and refrigerate for 1 hour+ (up to 2 to 3 days). Reason: This makes the butter in the dough firm up again = flaky pastry
Roll out pastry to 3 mm / 1/8″ thick
Press into quiche tin or pie dish
Fill with pie weights and bake – Use baking beads, dry beans or rice. Anything that will weight down the pastry to stop it from puffing up and shrinking while it bakes. This is called Blind Baking.
Remove beads carefully – Nobody wants hot beads bouncing all over the kitchen!
Bake again just for 10 to 15 minutes until the base is light golden – this will really ensure your quiche crust base stays nice and crisp once filled.
Quiche Filling
Once baked, fill the quiche crust with your filling of choice – or use one of my existing Quiche recipes:
If you want to make your own filling, use this as a guide:
Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the cream, eggs, salt and cheese in the Quiche Lorraine recipe;
Deeper quiche tart tin (about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the cream, eggs, salt and cheese the Salmon Quiche recipe
Enjoy! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Quiche Crust / Shortcrust Pastry for Pies
Ingredients
- 1 1/4 cups (185g / 5.6 oz) plain white flour (all purpose flour)
- 1/2 tsp salt
- 100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3″ cubes
- 3 tbsp ice cold water (+ more as required)
Instructions
- Place flour, salt and butter in a food processor.
- Pulse 10 times or until it looks like breadcrumbs.
- With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
- Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough – some random escaped bits is fine. If it doesn’t look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don’t blitz longer than 30 seconds at most.
- Form a disc, wrap in cling wrap. If there are escaped crumble bits, that’s fine – just press them in. Refrigerate for 1 – 3 hours.
- Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
- Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11″ round.
- Gently roll the pastry so it wraps around the rolling pin.
- Unroll it over the quiche pan or pie dish – 23cm / 9".
- Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn’t quite reach top of rim).
- Roll the rolling pin across the top to cut off the excess pastry.
- Optional extra “safe measure” refrigeration – 15 minutes. See (Note 2).
- Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
- Bake for 20 minutes, then remove from oven.
- Turn oven DOWN to 180C/350F (or 160C/320F fan).
- Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
- Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
- The pastry will not be 100% cooked, it finishes cooking with the filling. It’s cooked enough so the crust will not go soggy.
Recipe Notes:
- Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the cream, eggs, salt and cheese in the Quiche Lorraine recipe, then your add ins of choice
- Deeper quiche tart tin (about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the cream, eggs, salt and cheese the Salmon Quiche recipe.
Nutrition Information:
Life of Dozer
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Excellent pastry Nagi! Thank you! Just a little tip… before the final 10 min bake without the baking beans, whisk an egg and brush over the base and sides of the pastry case. No more soggy bottoms!
Third time making this over the weekend. We used light cream and light cheese to save some calories, dried dill instead of fresh (to save some money!) and grated courgette instead of leek. It just about works with one sheet of store bought pastry but I think next time I’m going to give pastry from scratch a go. This is becoming a favourite in our house – thanks Nagi (please tell Dozer I said hi 👋) 🥳
I have made the salmon quiche a couple of times and it always taste good, however I am having problems with the pie shell, it seems to shrink a lot in height after its been blinded bake, I use a stand mixer as I don’t have a food processor, use digital scales and try and work as quickly as possible, I ensure that the mixer bowl, butter and water is cold,(ice water) would appreciate some ideas as to what I may be doing wrong. Thanks in advance. Thanks Nagi, I love your website and books, you have inspired me and I have found the joy again in cooking and Dozer is adorable
Wendy – this is the answer from a previous question earlier in the comments:
Recipe
Life of Dozer
Comments
Home Quiches, Tart and Pie Recipes
Quiche Crust / Shortcrust pastry for pies
By
Nagi Maehashi
126 Comments
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Published
17 Apr ’19
Updated
21 Jun ’25
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A classic quiche crust and pie crust are made using homemade shortcrust pastry. It’s straightforward to make, especially if you have a food processor, and far superior to store bought in both flavour and texture!
I’ve also included directions for using store bought pastry sheets because the steps are the same for the baking part.
Homemade Quiche Crust
Homemade Salmon Quiche made with smoked salmon cooling on a rack, fresh out of the oven
Quiche crust recipe
This is my recipe for quiche crust which I’m publishing separately so it’s handy to reference for the quiche recipes I’ve shared and the many more I will inevitably share over the years!
Use this recipe if:
you want to make a homemade quiche crust from scratch; or
you have store bought shortcrust pastry – frozen or refrigerated. The steps to press the pastry into the tin and baking are the same.
If you have a store bought prepared pie shell, simply cook it per the packet directions.
Homemade Quiche Crust
Quiche crust is shortcrust pastry
Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them. They should be tender enough such that you can cut into it with little effort, and while it should be flaky, it should not disintegrate into crumbs.
And a quiche crust should hold together so a slice of quiche doesn’t fall to pieces when cutting and serving.
Close up of flaky homemade Quiche Lorraine crust
Even if you’re new to making quiche crust from scratch, I think you’ll find it quite straight forward the way I’ve broken it down plus the recipe video below!
Using a food processor, the quiche crust dough takes less than 5 minutes to make and it works 100% perfectly!
How to make quiche crust or pie crust
Blitz – place flour, butter and salt in a food processor and blitz until fine crumbs form
Add ice water while the motor is running. Why ice water? Because it stops the butter from melting. Teeny tiny bits of butter in pastry = flaky pastry!
Once a ball forms, take it out, pat into a disc, wrap in cling wrap and refrigerate for 1 hour+ (up to 2 to 3 days). Reason: This makes the butter in the dough firm up again = flaky pastry
Roll out pastry to 3 mm / 1/8″ thick
Press into quiche tin or pie dish
Fill with pie weights and bake – Use baking beads, dry beans or rice. Anything that will weight down the pastry to stop it from puffing up and shrinking while it bakes. This is called Blind Baking.
Remove beads carefully – Nobody wants hot beads bouncing all over the kitchen!
Bake again just for 10 to 15 minutes until the base is light golden – this will really ensure your quiche crust base stays nice and crisp once filled.
How to make homemade quiche crust
Quiche Filling
Once baked, fill the quiche crust with your filling of choice – or use one of my existing Quiche recipes:
Quiche Lorraine
Salmon Quiche
Italian Sausage Quiche
If you want to make your own filling, use this as a guide:
Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the cream, eggs, salt and cheese in the Quiche Lorraine recipe;
Deeper quiche tart tin (about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the cream, eggs, salt and cheese the Salmon Quiche recipe
Enjoy! – Nagi x
Overhead photo of a golden Quiche Lorraine with 2 pieces cut
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Homemade Quiche Crust
Quiche Crust / Shortcrust Pastry for Pies
Author:Nagi | RecipeTin Eats Prep: 15minutes mins Cook: 35minutes mins Total: 50minutes mins Baking, Mains French
5 from 29 votes
Servings8 – 12 Tap or hover to scale
Print
Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.
Inactive chill time: 1 hour.
This is the recipe I’ve been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9″ pie dish or tart tin (serves 8 – 12 people).
Ingredients
▢1 1/4 cups (185g / 5.6 oz) plain white flour (all purpose flour)
▢1/2 tsp salt
▢100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3″ cubes
▢3 tbsp ice cold water (+ more as required)
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Instructions
Place flour, salt and butter in a food processor.
Preparation of easy homemade quiche crust
Pulse 10 times or until it looks like breadcrumbs.
Preparation of easy homemade quiche crust
With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
Preparation of easy homemade quiche crust
Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough – some random escaped bits is fine. If it doesn’t look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don’t blitz longer than 30 seconds at most.
Preparation of easy homemade quiche crust
Form a disc, wrap in cling wrap. If there are escaped crumble bits, that’s fine – just press them in. Refrigerate for 1 – 3 hours.
Preparation of easy homemade quiche crust
Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11″ round.
Preparation of easy homemade quiche crust
Gently roll the pastry so it wraps around the rolling pin.
Preparation of easy homemade quiche crust
Unroll it over the quiche pan or pie dish – 23cm / 9″.
Preparation of easy homemade quiche crust
Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn’t quite reach top of rim).
Preparation of easy homemade quiche crust
Roll the rolling pin across the top to cut off the excess pastry.
Optional extra “safe measure” refrigeration – 15 minutes. See (Note 2).
Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
Preparation of easy homemade quiche crust
Bake for 20 minutes, then remove from oven.
Blind baking quiche crust
Turn oven DOWN to 180C/350F (or 160C/320F fan).
Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
Preparation of easy homemade quiche crust
Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
Preparation of easy homemade quiche crust
The pastry will not be 100% cooked, it finishes cooking with the filling. It’s cooked enough so the crust will not go soggy.
Recipe Notes:
1. Optional extra refrigeration – The key characteristic of shortcrust pastry is that it’s flaky and tender. In order to achieve this, the dough needs to have little bits of cold butter in it when it goes in the oven. If the butter is melted, then the pastry won’t be as flaky (but still very tasty!).
So if it’s warm where you are, and it takes you longer than 5 – 7 minutes to roll out the dough, press into tin and get it into the fridge, refrigerate the dough for 15 minutes or so before baking.
2. If using store bought frozen shortcrust pastry, you will need 2 sheets (standard Australian square sheets). Thaw then line the 2 sheets together so they are overlapping slightly and press down firmly to seal. Then press into the pan and start from step 10.
3. Weights stops base from puffing up and helps reduce pastry shrinkage
4. Different measures in different countries – The measures in this recipe work with both US and metric (rest of world!) measures.
5. General – this recipe does not have egg in it (some recipes do), which makes it crisper, more flaky and more buttery, yet soft enough to cut through with a fork with barely any effort. Egg is a binder and it makes the dough tougher.
6. FILLING: If you want to make your own filling, use this as a guide:
Standard quiche tin (about 23cm / 9″ diameter, 2.5 – 3cm / 1 – 1.25″ deep) – use the cream, eggs, salt and cheese in the Quiche Lorraine recipe, then your add ins of choice
Deeper quiche tart tin (about 23cm / 9″ diameter, 3.5 – 4 cm / 1.5 – 1.7″ deep) – use the cream, eggs, salt and cheese the Salmon Quiche recipe.
Nutrition Information:
Calories:173cal (9%)Carbohydrates:17g (6%)Protein:2g (4%)Fat:10g (15%)Saturated Fat:6g (38%)Cholesterol:26mg (9%)Sodium:235mg (10%)Potassium:24mg (1%)Vitamin A:310IU (6%)Calcium:6mg (1%)Iron:1.1mg (6%)
Keywords: How to cook frozen shortcrust pastry, Quiche Crust, Shortcrust pastry
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126 Comments
Wendy Roberts
June 3, 2025 at 8:31 pm
I have made the salmon quiche a couple of times and it always taste good, however I am having problems with the pie shell, it seems to shrink a lot in height after its been blinded bake, I use a stand mixer as I don’t have a food processor, use digital scales and try and work as quickly as possible, I ensure that the mixer bowl, butter and water is cold,(ice water) would appreciate some ideas as to what I may be doing wrong. Thanks in advance. Thanks Nagi, I love your website and books, you have inspired me and I have found the joy again in cooking and Dozer is adorable
Reply
maryanne
April 2, 2025 at 9:12 pm
5 starsThis is simple and easy but impressive and delicious. Do it!
Reply
Emma
January 7, 2025 at 1:29 pm
Hi Nagi, attempted this for the first time and it turned out wonderfully. I made 6 mini quiches, ham and cheese and a silverbeet and cheese. Thank you for providing such easy to follow recipes!
Reply
Delia
October 20, 2024 at 5:34 pm
5 starsPerfect pastry recipe! Tasted fantastic, texture perfect, The pastry was incredibly easy to make in my food processor. Will never buy readymade pastry again.
I made a spinach, Kale & feta quiche.
Reply
FG
May 13, 2024 at 3:29 am
5 starsPerfect recipe. The first time I ever was able to make pie dough successfully after many recipes and attempts. Thank you.
Reply
Stefanie
April 7, 2024 at 5:28 pm
5 starsAmazing recipe, turned out perfect. But I just prick the rolled out dough with a fork and then I don’t need to use weights (which I don’t have).
Reply
Brooke
February 11, 2025 at 7:34 am
Hi Stefanie! I have been using this amazing pastry recipe for YEARS. Two questions: can I freeze the raw pastry? And how long will the raw pastry keep in the fridge if I don’t make my quiche the same day as the pastry?
Thanks!
Reply
Eve Heritage
November 1, 2023 at 5:00 pm
For the first time, I watched the video on how to make this pastry, and for the first time, it came together really well! I’ve made this pastry many times before but this one was truly better. (Note to self: Watch the videos – they really help!)
Reply
Debbie
June 15, 2023 at 12:25 pm
5 starsHi Nagi, I lived in Osaka Japan for 6 years. I taught English at the local grade school. I like this quiche crust recipe so much. It was easy and came together perfectly. Thank you!
Reply
Kylie
May 7, 2023 at 10:33 am
5 starsThe best I’ve ever made!
Reply
Lou
February 8, 2023 at 10:34 am
5 starsHi Nagi
Greetings from Ireland 🇮🇪 absolutely love your recipes! I have made loads of your dishes and had to sign up to say thank you! I was always afraid of making my own pastry but this worked out fantastic! Thanks for all the great tips you making cooking fun and rewarding x love to dozer
Reply
Anri Wilke
January 24, 2023 at 1:40 pm
Hi Nagi, this is the second time I’ve tried to make this crust. I followed your instructions to the tee and it just doesn’t work. When I roll the dough it just cracks and falls apart. I can’t even try to pick it up, it just crumbles. What am I doing wrong? Can the brand of butter be the problem? I have asked this before. Hopefully someone can help. Thanks
Reply
Pam
February 9, 2023 at 5:23 pm
5 starsI would suggest you have not put enough water into the mix.
I always find I need more.
Good luck ….
Reply
Delphia
January 20, 2023 at 10:56 am
5 starsMade last night, such a success I’m making double today & freezing. Another great recipe thanks Nagi 🙂
Reply
Jayasri Nathan
December 13, 2022 at 10:41 pm
Thank you for this, I don’t have a blitzer. What’s an alternative? Thanks!
Reply
Pam
February 9, 2023 at 5:21 pm
5 starsI would suggest you have not put enough water into the mix.
I find it always needs a bit more. Good luck…….
Reply
Janine
December 5, 2022 at 10:14 pm
Hi Naji. I want to try the recipe but my quiche pan is 11 inches in diameter. What changes should I do? Thank.you
Reply
Naomi Barrett
November 27, 2022 at 5:03 pm
5 starsBeautiful flakey pastry
Reply
Brooke
July 24, 2022 at 6:20 pm
5 starsThis is my GO TO quiche crust recipe!
Reply
Shauna
July 7, 2022 at 1:41 pm
Hi Nagi, could I freeze unbaked quiche?
Reply
Faris
April 19, 2023 at 1:23 am
Hi Nagi, I would also like to know the answer if it can be frozen. Tnx
Reply
Sarah
May 3, 2022 at 2:52 am
Hello! Is it possible to make the crust the day before and leave in the fridge overnight, if it’s well-wrapped?
Reply
Nagi
May 3, 2022 at 10:27 pm
Yes Sarah – you can keep it in the fridge or freezer!! N x
Reply
Tara
May 4, 2022 at 10:08 pm
Hey Nagi! I’m thinking of making this for Mother’s Day – if I cook the crust the day before, do I just need take it out of the fridge and put the filling in, or should I leave it out of the fridge for a few hours before baking?
Reply
Jo
April 29, 2022 at 4:21 pm
Hello Nagi. Made the quiche base today. Put the dough in the fridge for a couple of hours before rolling out and then put it back in the fridge for 15 minutes once done. It isnt warm here atm, but thought i would take the extra measure. the sides have shrunk down to half the size, one of them I dont think I will be able to fill. Why do you think this would have happened?
Reply
Nagi
May 1, 2022 at 12:08 pm
Dough shrinkage happens when you don’t rest the dough long enough to relax the gluten or when you stretch it too much when placing it in the pie pan. It sounds like you rested it before rolling but maybe it needed to rest about an hour afterwards or perhaps it was stretched rather than just laid into the tart tin?
This is simple and easy but impressive and delicious. Do it!
Hi Nagi, attempted this for the first time and it turned out wonderfully. I made 6 mini quiches, ham and cheese and a silverbeet and cheese. Thank you for providing such easy to follow recipes!
Perfect pastry recipe! Tasted fantastic, texture perfect, The pastry was incredibly easy to make in my food processor. Will never buy readymade pastry again.
I made a spinach, Kale & feta quiche.
Perfect recipe. The first time I ever was able to make pie dough successfully after many recipes and attempts. Thank you.
Amazing recipe, turned out perfect. But I just prick the rolled out dough with a fork and then I don’t need to use weights (which I don’t have).
Hi Stefanie! I have been using this amazing pastry recipe for YEARS. Two questions: can I freeze the raw pastry? And how long will the raw pastry keep in the fridge if I don’t make my quiche the same day as the pastry?
Thanks!
For the first time, I watched the video on how to make this pastry, and for the first time, it came together really well! I’ve made this pastry many times before but this one was truly better. (Note to self: Watch the videos – they really help!)
Hi Nagi, I lived in Osaka Japan for 6 years. I taught English at the local grade school. I like this quiche crust recipe so much. It was easy and came together perfectly. Thank you!
The best I’ve ever made!
Hi Nagi
Greetings from Ireland 🇮🇪 absolutely love your recipes! I have made loads of your dishes and had to sign up to say thank you! I was always afraid of making my own pastry but this worked out fantastic! Thanks for all the great tips you making cooking fun and rewarding x love to dozer
Hi Nagi, this is the second time I’ve tried to make this crust. I followed your instructions to the tee and it just doesn’t work. When I roll the dough it just cracks and falls apart. I can’t even try to pick it up, it just crumbles. What am I doing wrong? Can the brand of butter be the problem? I have asked this before. Hopefully someone can help. Thanks
I would suggest you have not put enough water into the mix.
I always find I need more.
Good luck ….
Made last night, such a success I’m making double today & freezing. Another great recipe thanks Nagi 🙂
Thank you for this, I don’t have a blitzer. What’s an alternative? Thanks!
I would suggest you have not put enough water into the mix.
I find it always needs a bit more. Good luck…….
Hi Naji. I want to try the recipe but my quiche pan is 11 inches in diameter. What changes should I do? Thank.you
Beautiful flakey pastry
This is my GO TO quiche crust recipe!
Hi Nagi, could I freeze unbaked quiche?
Hi Nagi, I would also like to know the answer if it can be frozen. Tnx
Hello! Is it possible to make the crust the day before and leave in the fridge overnight, if it’s well-wrapped?
Yes Sarah – you can keep it in the fridge or freezer!! N x
Hey Nagi! I’m thinking of making this for Mother’s Day – if I cook the crust the day before, do I just need take it out of the fridge and put the filling in, or should I leave it out of the fridge for a few hours before baking?