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Ina Garten Quiche Crust

Ina Garten Quiche Crust
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The Ina Garten Quiche Crust is buttery, flaky, and sturdy enough to hold a rich custard filling without becoming soggy. Inspired by the elegant yet reliable baking style of Ina Garten, this crust forms the perfect base for any savory quiche.

Ingredients

Scale

  • 1¼ cups all-purpose flour

  • ½ teaspoon kosher salt

  • ½ cup cold unsalted butter (cubed)

  • 3–4 tablespoons ice water

Instructions

Step 1: Combine Dry Ingredients

In a bowl or food processor, combine flour and salt. Pulse or whisk briefly to mix evenly.

Even distribution of salt enhances flavor throughout the crust.

Step 2: Cut in the Cold Butter

Add cold, cubed butter to the flour mixture. Using a pastry cutter or pulsing in a food processor, mix until the texture resembles coarse crumbs with pea-sized butter pieces.

Visible butter pieces create steam during baking, which forms flaky layers.

Step 3: Add Ice Water Gradually

Add ice water one tablespoon at a time, mixing gently after each addition.

Stop as soon as the dough begins to come together when pressed between your fingers. The dough should not feel sticky.

Step 4: Form and Chill the Dough

Gather the dough into a ball, flatten it into a disk, and wrap tightly in plastic wrap.

Refrigerate for at least 30–60 minutes. Chilling relaxes gluten and firms the butter, preventing shrinkage during baking.

Step 5: Roll Out the Dough

On a lightly floured surface, roll the chilled dough into a 12-inch circle, about ⅛-inch thick.

Roll gently from the center outward to maintain even thickness.

Step 6: Transfer to Pie Dish

Carefully transfer the dough to a 9-inch pie dish. Press it gently into the corners without stretching.

Trim excess dough, leaving a slight overhang. Fold under and crimp edges as desired.

Step 7: Chill Again Before Baking

Refrigerate the shaped crust for 15–20 minutes before baking.

This extra chill helps maintain shape and prevents shrinking.

Step 8: Blind Bake the Crust

Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights.

Bake for 15 minutes. Remove weights and bake an additional 5–7 minutes until lightly golden.

 

This step ensures a crisp base that resists moisture from the quiche filling.

Find it online: https://inagartendishes.com/ina-garten-quiche-crust/