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Quiche Crust


  • 1 c. flour + 2 Tbsp.
  • 1 stick butter cut into small pieces
  • 1/4 tsp. salt
  • 2 Tbsp. parmesan cheese
  • 1 egg beaten


  1. Add the flour and salt to food process. Add the butter and pulse a few times and then add the parmesan cheese and egg and pulse until it forms a ball. Flatten into disc and wrap in plastic wrap and refrigerate for an hour or so. Remove from refrigerator and press into pan(s).

Recipe Notes

This is my favorite pie crust and I think you will love it too. Sometimes I don't refrigerate and it is easier to press out. Usually at this point I will either refrigerate the crust or freeze it and then all you have to do is pour in your quiche ingredients and bake.