Quiche Crust (Brisée Dough)
By Lucas Morgan
Quiche crust made with brisée dough is the key to achieving a delightful contrast between a rich filling and a crispy, golden exterior. Known for its flaky texture, this dough resembles compacted puff pastry, and is crafted by mixing cold butter with dry ingredients until it resembles wet sand. This crust is perfect for quiches and can be served for brunch or as a side dish. Ensure to blind bake it to achieve a perfectly cooked crust that stands out in flavor and texture.
Ingredients
- •200 g all purpose flour
- •1 tsp salt
- •100 g unsalted butter (cold and cut in cubes)
- •1 egg egg
- •1 tbsp water
Instructions
- 1
Mix the flour, salt, and butter in a bowl by pinching the butter until no large bits remain.
- 2
Alternatively, mix in a food processor until you reach a sandy texture.
- 3
Add the egg and water, mixing until you obtain a smooth dough.
- 4
Rest the dough for 30 minutes in the fridge, covered.
- 5
Roll it out to 2mm thick on a flour-dusted surface and place it inside your pan.
- 6
Lift the edges and push down to ensure it reaches the corners.
- 7
Freeze the pan with the dough for 15 minutes.
