Flaky Quiche Crust. This delicious recipe is so much cheaper than ready-made pie crusts! Pour into flour and mix with fork. Homemade quiche crust is simple and easy to make from scratch.

By adding Bacon you will make quiche Lorraine, or mushrooms for a mushroom quiche. This crust is so flaky and tender. Flaky and rich from the cheese. You can cook Flaky Quiche Crust using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Flaky Quiche Crust

You need of For The Crust.
You need 1 of Large Egg.
It's 2 1/2 Tbs of ICE COLD Water.
It's 1 1/2 Cups of All Purpose Flour.
It's 1/2 Tsp of Salt.
It's 140 Gr of UnSalted Butter - Cubed.
Prepare of For The Filling.
You need 200 Gr of Lardon - Smoked or UnSmoked.
You need 50 of Gruyere Cheese.
It's 200 ml of Creme Fraiche (I used Sour Cream - Also Good).
Prepare 200 ml of Double Cream.
Prepare 3 of Eggs, Well Beaten - (I used 2 medium Chicken eggs and 1 Duck egg and it was Amazing).
You need Pinch of ground Nutmeg.

I was a bit leary of the amount of flour--it's not enough compared to other quiche pastry recipes but it does work. Unlike other pie crust, flaky pie crust does not have sugar in it. It makes it perfect for savory meat pies, fruit pies, and quiche. Some recipes use butter as fat because it renders, well, buttery tasting crust.

Flaky Quiche Crust step by step

In the Bowl of a food processor, add flour and salt and Pulse, add the butter and pulse until looks like course meal. Add in the egg and Ice Water, pulse until dough forms.
Transfer the Dough onto a floured surface and roll out to over the size of your flan dish. Put ontop of the dish and press lightly into place. Then using a knife remove any excess..
Put into Freezer for 20-25 mins - this needs to be very cold before filling is added..
Method for Filling - Heat a frying pan and cook the lardons, drain the fat and cook again but do not allow to crisp. Remove from pan onto paper towels..
Cut 3/4 of the Cheese into Cubes and Great the rest..
Slacken the crème Fraiche and whisk in the cream, then slowly whisk in the eggs. Add a little salt and the nutmeg..
Sprinkle the Lardons and 3/4 of the cheese into the pastry base and pour in about 1/2 of the mixture. Then put half way into the oven on a baking sheet (pre-Heated to 220c). Then Pour the rest of the mixture in and close the Over - Lower Temp to 190c and cook for 25 mins until top is golden..
Remove the quiche and let settle for 5 mins remove from tin and eat - it is also good cold :).

Make quiche according to recipe directions. The crust turned out flaky as promised. Can I expect the flaky crust to turn out nice, or do I risk it to become soggy/non-crispy/whatever? Flaky pie pastry works beautifully for quiche. You can improve the texture with two techniques.