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Quiche Crust


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Quiche Crust





1 1/2 cups all-purpose flour
3/4 cup plus 1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup plus 1 tablespoon sour cream 


• In the work bowl of a food processor, combine flour, butter, salt, pepper, and sour cream, pulsing until a smooth dough forms. Shape dough into a disk, wrap with plastic wrap, and refrigerate for 2 hours.
• On a lightly floured surface, roll dough into a 16-inch round. Place in bottom and up sides of a 10-inch springform pan. Line dough with a square piece of parchment paper large enough to slightly hang over sides. Fill pan with pie weights*.
• Bake until light golden brown, approximately 40 minutes. Remove from oven, and cool completely, approximately 20 minutes. Remove pie weights and parchment paper.

*If pie weights are not available, use uncooked rice, dried beans, or pennies.

Pictured with Garden-Vegetable Quiche and Roasted Vegetables
 


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