How to Blind Bake Quiche Crust

Homemade quiche crust blind baking recipe is here! We have shared our pot pie crust that is also great for savory dishes but this one is specific to a breakfast brunch selection. Fill with your favorite egg dish, bake and enjoy!

Savory Pie Crust

So we came up with this when making our salmon quiche recipe last week. I didn’t have a roll of Pillsbury crust in the fridge and those aren’t my favorite either so it was time to make one from scratch. Yes I had done it before during the holidays but during the year I usually just go with extra easy, it was time to go a step further.

I don’t know why I think it takes so much time because it really doesn’t. I mean it isn’t as easy as my pour over the top pie crust but that one is for sweet desserts, wouldn’t work well for savory at all. If you have never made one from the start you will notice a difference in your overall dish when done. Instead of a tasteless outside, this one is buttery.

Homemade Quiche Crust

Now you don’t have to use this to make an egg pie, there are tons of other possibilities for sure. We make this specific dish pretty often though and that is what we use it for. I have however used the same thing to make our double crust pot pie at times when I have beef to use up and want a hearty meal.

For that I double it so I have enough to cover the bottom of the pie plate and wrap on the top so it is completely enclosed like the old fashioned way my Grandmother used to make it. I’d only bake the bottom for a few minutes as directed below and lay the top one on raw, it will bake with the inside items.

• 1 pie pan
• baking beans
• 1 Rolling Pin
• Cutting board or use a lightly floured surface
• Food processor

Ingredients for the actual dough are easy peasy, I am sure you have it all at home already. As for the liquid you really could use anything, broth would add a bit more flavor if you’re make our Potato Tart or something.

• 1 egg
• 1/5 tsp salt
• All purpose flour
• 1/2 tsp baking powder
• Butter cold, diced
• 3 tbsp ice water

Spinach Quiche Crust

I will say that we have made this dish without a crust all together and that was fabulous too. If I am just done for the day I will in fact make a version of our Bisquick crustless quiche or just spray the pan well and pour in the filling. If you have never tried that you should just to see which you like better. To make this at home you just;

• In a food processor, add all-purpose flour, salt, baking powder, cubes of cold butter and blend until fine crumbs form.
• Pour the buttery flour crumbs into a large mixing bowl.
• Add the egg and start kneading the dough, gradually adding cold water.
• Wrap shortbread dough in cling film and put it in the cold for half an hour oran hour.
• Preheat the oven to 360 F.
• Roll out the dough into a thin layer about 3/4″ thick.
  • For convenience, you can roll out the dough between two sheets of parchment so it doesn’t stick.
• Put the dough into a round pie pan about 1 inch high and 8 inches in diameter.
• Poke holes in the bottom with a fork.
• Line a baking sheet with parchment paper and top with baking beans or regular dry beans. Put the baking dish in the oven and bake for 20 minutes.

Let the crust cool for 15 minutes and then add your broccoli quiche filling (or other variety). Bake with filling for the timing your recipe says.

Blind Baking

Blind Baking Graham Cracker Crust or this for quiche is a culinary technique used in baking to ensure that pastry crusts, especially for pies and tarts, turn out perfectly cooked and crisp. This method involves partially or fully baking the pastry crust before adding the filling.

• Blind baking is particularly useful when the filling is moist or doesn’t require prolonged baking, as it prevents the crust from becoming soggy. In this article, we will explore what blind baking is, how it’s done, and when to use this essential technique.

What is Blind Baking? It is the process of pre-baking an empty pie dough crust before adding the filling. The term “blind” refers to the fact that the crust is baked without the filling. This method creates a barrier between the filling and the crust, ensuring that the crust remains flaky and retains its shape, even when the filling is added later.

When do you Use Blind Baking? It is commonly used in recipes where the filling doesn’t require much or any baking time. It’s especially useful for recipes with fillings that are already cooked or set, like custards, creams, mousses, or fruit fillings. Examples of such desserts include custard pies, lemon tarts, and cream-filled pastries.

Additionally, blind baking is beneficial when working with fillings that release a lot of moisture during baking, such as fruit-based fillings or our quiche crust recipe. By pre-baking the crust, you create a seal that prevents the excess moisture from making the crust soggy.

Blind Baking Homemade Pie Crust

How to Blind Bake Pastry Crusts is really a straightforward process, below we share a step-by-step guide to help you achieve a perfectly baked pie crust recipe.

1. Start by making or using your preferred pastry dough. Roll out the pastry on a floured surface to the desired size, ensuring it’s large enough to cover the entire pie dish or tart pan, including the sides.
2. Preheat your oven to the temperature specified in your recipe, usually around 375 to 400 degrees Fahrenheit.
3. Carefully place the rolled-out pastry into the pie or tart pan.
4. Gently press it against the bottom and sides of the pan to remove any air bubbles. Trim any excess dough overhang if necessary.
   • To prevent the pastry from sticking to the pan during blind baking, line the pastry with parchment paper or aluminum foil
   • Leave enough overhang to cover the edges.

Homemade Crust for Quiche

To prevent the pastry from puffing up during blind baking, you’ll need to weigh it down. There are two common methods for this: Fill the lined pastry crust with ceramic or metal pie weights. These weights keep the pastry flat while it bakes.

• Use dry beans or rice: If you don’t have pie weights, you can use dried beans or rice as an alternative. Simply fill the lined pastry crust with the dry beans or rice.
• Place the prepared pie or tart pan with the weighed-down pastry into the preheated oven. Bake for about 15 to 20 minutes, or as per your recipe’s instructions.
  • The crust should be lightly golden and partially cooked at this point.
• Carefully remove the parchment paper or foil with the pie weights, dry beans, or rice from the crust. Return the crust to the oven for an additional 5 to 10 minutes, or until it turns a lovely golden brown.
• Once the blind baking is complete, remove the crust from the oven and let it cool completely before adding the filling. Now, your pastry crust is ready to be filled with your desired sweet or savory filling and finished according to your recipe.

Blind baking is an essential technique that ensures your pastry crusts turn out perfectly crisp and flaky, especially for recipes with moist fillings or no-bake fillings. By following the steps in the printable recipe card below, you can confidently blind bake pie crusts and elevate your quiche or tarts.

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