Nick Malgieri

Quiche Dough

Preparation info
  • About

    10 ounces

    tart
    • Difficulty

      Easy

Appears in
How to Bake
How to Bake

By Nick Malgieri

Published 1995

  • About

This dough, which is used for the traditional custard and bacon tart called Quiche Lorraine, may also be used for other savory tarts. The cheese variation that follows is great with any type of vegetable or cheese pie or tart.

Ingredients

  • 1¼ cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon

Method

  1. To mix the dough by hand, combine the flour, salt, and baking powder in a medium mixing bowl and stir well to mix. Cut the butter into 1-tablespoon pieces and add to the dry ingredients. Toss once or twice to coat the pieces of butter. Using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionall