Pie crust needed for quiche

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by PurpleChicken, Jan 29, 2009.

  1. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    Apr 6, 2007
    Gonna try and make quiche tonight but I've never made a crust.
    My mom used to complain about pie crusts and just buy the frozen
    ones from the store. I just got a rolling pin and would like to use it.
  2. coffeemama

    coffeemama Barista Queen

    Mar 5, 2008
    Betty Crocker recipe.

    I buy Marie Calendar's pre made, but if I want to make one I use Betty's recipe [​IMG]
  3. Lesa

    Lesa Chillin' With My Peeps

    May 28, 2008
    Upstate NY
    I make crustless quiche all the time. It comes out delicious and it cuts down a little on the fat (since there is so much cheese.) Just make sure you grease (I use cooking spray) your pan. We really don't miss the crust...If you decide to try out your rolling pin, I learned a great tip - use about 1 teaspoon of white vinegar in your crust mix. It makes the dough very flaky (even is you work it a little too much...) Enjoy- we are having quiche tonight too!!
  4. mikeksfarmer

    mikeksfarmer Chillin' With My Peeps

    Sep 16, 2008
    Bonner springs KS
    I make my crusts with good cold lard. a little salt and unbleached flour. I saw reciently on Americas Test Kitchen that they used Vodka as half of the wetting liquid. That way you can make it a little wetter. Roll it out with a little extra flour. the extra moisture will evaporate making a great crust when done.
    I cant wait to try it. When my diet is over!
  5. al6517

    al6517 Real Men can Cook

    May 13, 2008
    PC :

    The pie crust recipe on the crisco can is the shizzle, really a fine crust, we use it exclusively. Quiche cool, what kind, custard or spinach or egg ect??.

  6. redhen

    redhen Kiss My Grits... Premium Member

    May 19, 2008
    Western MA
    pillisbury dough boy...he's my friend....[​IMG]
  7. DuckLady

    DuckLady ~~~Administrator~~~BYC Store Support Staff Member

    Jan 11, 2007
    NE Washington State
    I usually get the premade ones in the fridge section. But with the inspiration here as well as my new rolling pin that I can fill with water at what ever temps will help what I am making, I will give it a go. [​IMG]
  8. pips&peeps

    pips&peeps There is no "I" in Ameraucana

    Jan 18, 2008
    Newman Lake, WA
    I also get the premade Pillsbury ones in the ref. section.
  9. bulldog-girl

    bulldog-girl Chillin' With My Peeps

    May 16, 2008
    Estacada, OR
    I do have to say the the Marie Calendar pre made bottome crusts in the pan are the bomb. I can't make a good crust worth beans so I buy these at Winco for 2 for $1.98. I always keep some in the freezer. If I have time I make another go of making my own. I use the MC for the bottome and if I want a top curst I keep the rolled out boxed ones from Pillsbury. Just roll out on the top of the crust and trim Yummo. I have heard that Lard ones are the best. If you are making homemade. My G-ma used to use Lard. The store only carries Hydrogenated lard so I have not tried lard. Alton Brown uses butter. Oh well, good luck. Just remember you have to handle it as little as possible or it is not flakey. that is where I always fail. No matter how little i handle it. I just cant get the flakey right. [​IMG]
  10. balticbabe

    balticbabe Chillin' With My Peeps

    Apr 3, 2008
    King County, WA
    I agree with using lard. My store used to sell a generic crisco product that was half lard, half veg shortening. It made the best crust. So much better than just veg. Plus shortening is hydrogenated franken fat while lard is natural. I've tried butter but didn't care for it.

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