Quiche Crust (Brisée Dough)
By Isabella Quinn
Servings
4
Brisée crusts for quiche provide a flavorful crust. Brisée dough is similar to other types of pie dough but more similar in texture to compacted puff pastry. To prepare brisée dough, mix dry ingredients and cold butter until they resemble wet sand. Brisée crusts work well for quiche recipes and other brunch or side dishes. Prebake the crust to improve its 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.
- 8
Use a knife to cut the dough to the edge of the pan.
- 9
Place a wrinkled piece of baking paper onto the dough and fill it with baking beans.
- 10
Bake at 180°C/350℉ for 20-30 minutes or until the edges are golden.
- 11
Carefully remove the baking beans and return the crust to the oven for another 5-10 minutes to achieve an even golden color.
- 12
Let the crust cool to room temperature before adding any filling.
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