This Easy-To-Make Quiche Pastry Will Make You Look Like Super Chef

In France, this pastry dough for quiche recipes is called pâte brisée ("pat breezay"), and it really is a breeze to make! If you want to impress your family and friends guests with your quiche skills, make the pastry dough from scratch. It's easy, and you'll be richly rewarded with compliments.

The dough can be used immediately or frozen for later use. To complete your classic Quiche Lorraine, go to the first part of the recipe…

Quiche Lorraine Recipe – Pastry Dough

Essential Equipment for Quiche — a large skillet, muffin tins, a small pot and a rolling pin.

• 1 cup unbleached flour
• ¼ cup butter
• ½ tsp sea salt (if butter is unsalted)
• 3 T cold water, heavy cream or milk

• To complete the quiche consult the main Quiche Recipe…

Measure the flour and cut the butter into tiny cubes.

Put the flour in the bowl of a food processer and cut the butter into the flour. The dough should have the texture of coarse cornmeal. Add 1 tablespoon of the liquid at a time and pulse the food processor. As soon as the dough sticks to itself, stop adding liquid. Weather factors, such as humidity, will affect the amount of liquid needed.

Turn the dough out onto a well-floured board and lightly knead the dough, then form it into a ball. Wrap the ball of dough in plastic wrap and let it rest in the refrigerator for at least 1 hour before using.

Remove the dough from the refrigerator and let it warm up for about 10 minutes before rolling it out. On a well-floured board, flatten the dough with your hands into a circle shape. Then, using your rolling pin (a marble pin works best), gently roll it into a round of about 1/8-inch thick.

This recipe makes enough dough for one 9-inch quiche or 6 individual quiches. We like the smaller ones. Be sure to use a fork to prick the dough when it's in the muffin tins or tart pan to prevent it from puffing up.