What I love about classic pie crust recipes is they’re extremely versatile. I replace half the white flour here with whole wheat, but it works perfectly with 2 cups of all-purpose or even bread flour. To craft it in a snap I use a food processor (GASP!), but if you don’t have one or like rubbing the butter in like grandma does, all methods succeed.
For Crustless Quiche
The Edible Times husband lives by the keto diet, so he takes his quiche sans crust (basically a frittata). To do this, skip straight to the batter and bake it in a non-stick cake pan or pie plate (not a tart pan).
Whole Wheat Pie Crust
- 6 oz/1 cup whole wheat flour
- 6 oz/1 heaping cup all-purpose flour
- Couple pinches salt
- 8 oz (two sticks) unsalted butter, cold + diced
- 1/2 cup cold water
- 1.5 cups whole milk or heavy cream or combination (I do 3/4 cup each)
- 3 eggs
- 1/4 cup grated cheese (any kind)
- 1 tsp kosher salt (do less if using table salt)
- 1/2 tsp ground black pepper
- 1–2 cups seasonal veggies and/or meats, any combination
Asparagus + Tomato Prep
- 1 bunch asparagus, sliced into 1-inch pieces and boiled briefly
- 1 heirloom tomato, sliced into thin rounds
Mix pie dough
- Combine flours with salt in food processor. Add cut-up butter and pulse quickly a few times until butter is incorporated and in small pieces.
- Drizzle water over mixture, and pulse again until it begins to form a cohesive ball.
- Shape dough into a disc and wrap in plastic wrap. Chill until firm. Can be done a few days ahead.
Roll + par-bake crust
- Preheat oven to 375°F.
- Roll crust and press gently into pie plate or tart pan, cutting off dough that hangs over the edge. Prick holes in bottom with a knife or fork.
- Lay parchment paper or foil on top of dough in pan, and fill with pie weights or dried beans.
- Bake for 20 minutes, then remove pie weights and continue to bake until bottom of crust is cooked through (but not brown). This can take 10-20 more minutes, check it every five for safety until you get the hang of it.
Prep fillings + add-ins
- Drop any vegetables in boiling water for a couple minutes that need pre-cooking – like asparagus.
- Combine eggs, cream, milk, salt and pepper and whisk (do this right before adding to pan or it will separate). See the notes below for what to do with surplus batter.
Add filling to warm, par-baked crust
- Immediately upon removing crust from oven, layer vegetables and meats into bottom of pan, then pour batter over.
- Depending on the size of your pan, you may have extra batter. Don’t fill your par-baked crust completely, as the batter will expand a little during baking.
- Put your quiche back in the oven, and bake until the top is lightly brown and the mixture is mostly firm. For a 9″ pie plate, this can take up to an hour or more. In a tart pan, this will cook much quicker.
Have a little extra batter?
Send one of the kids to fetch and line a muffin pan, and bake up mini frittatas with your extra quiche ingredients.
Great add-ins for quiche include fresh chopped herbs, crispy bacon or pancetta bits, any grated cheese, mushrooms, olives and even sliced, pre-cooked potatoes. If it tastes good with your morning eggs, it tastes great in a quiche!
Keywords: pie crust recipes, tart crust, quiche, quiche batter, quiche batter ratio