A perfectly flaky quiche crust doesn’t have to mean lots of time or elbow grease. Using a food processor makes the process fast, reliable, and nearly foolproof—ideal for both beginners and seasoned home cooks who want bakery-quality results without the fuss. This Quiche Crust Food Processor Recipe delivers a tender, buttery crust that bakes beautifully and holds up to any quiche filling you love. Whether you’re planning a weekend brunch, prepping for a holiday gathering, or stocking up on make-ahead meals, this crust will become your go-to base for every quiche creation.
Prep & Cook Time
Prep Time: 10 mins
Cook Time: 15 mins (blind bake)
Total Time: 25 mins + chilling
Servings: 8
Yield: 1 (9-inch) quiche crust
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- 2–4 tablespoons ice water, as needed
- Optional add-ins:
- 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning)
- ¼ cup shredded Parmesan or cheddar
- 1 teaspoon sugar for a lightly sweet crust
Directions
Step 1: Prepare the Dry Ingredients
Add the flour and salt to the bowl of your food processor. Pulse 2–3 times to combine. If using dried herbs or sugar, add them now.
Step 2: Add the Butter
Scatter the cold butter cubes over the flour mixture. Pulse 8–10 times or until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
Tip: Visible butter pieces = flaky layers. Don’t over-mix!
Step 3: Add the Ice Water
With the machine running, drizzle in 2 tablespoons of ice water. Stop and check the mixture—you want it to clump when squeezed. Add 1 tablespoon more at a time until the dough just begins to come together.
Warning: Too much water makes a tough crust. Add sparingly.
Step 4: Form and Chill the Dough
Turn the dough onto a lightly floured surface and gently press it into a smooth disk. Wrap tightly in plastic wrap and chill for at least 30 minutes, or up to 2 days.
Best Practice: A cold dough prevents shrinkage and ensures crisp, flaky layers.
Step 5: Roll and Fit the Crust
Roll the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing gently into the corners. Trim and crimp the edges as desired. Chill the crust again for 15 minutes while the oven preheats.
Step 6: Blind Bake
Preheat oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights, dried beans, or rice.
Bake for 12–15 minutes. Remove the weights and parchment, then bake 5 minutes more until the bottom appears dry.
Why blind bake? It prevents a soggy crust once you add your quiche filling.
Nutrition Facts (per serving) — Estimated values
- Calories: 177
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 155mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Total Sugars: 0g
- Protein: 2g
Pro-Tip:
If you’ve ever struggled with achieving a tender, flaky crust, a high-quality food processor is truly a game-changer. It cuts cold butter into the flour in seconds—far faster and more evenly than doing it by hand—giving you that perfect crumbly texture essential for a beautifully layered quiche crust. If you don’t already own one, or if your current machine is due for an upgrade, investing in a reliable food processor will make this recipe (and countless others) easier, faster, and more consistent. For a smooth, stress-free baking experience, check out our recommended models—just click the button below to browse top-rated options on Amazon.
Conclusion
This Quiche Crust Food Processor Recipe is a simple, dependable way to achieve a buttery, flaky, beautifully golden base for any quiche you can imagine. By using the food processor, you cut your prep time dramatically while still getting consistent, reliable results every time. Whether you're making a classic quiche Lorraine, a veggie-packed brunch bake, or a rich and cheesy creation, this crust elevates your dish from everyday to restaurant-quality. Enjoy the ease, savor the flavor, and have fun experimenting with variations to suit any occasion!
