Ingredients
- flour
- 1¼ cups
- whole-wheat flour
- 1/8 cups
- sugar
- 1½ tbsp
- salt
- 1 tsp
- thyme, dried
- 2 tsp
- basil, dried
- 1 tsp
- butter
- ¼ cups (1/2 stick)
- crisco
- ¼ cups
- water (very cold)
- ½ cups
- milk (very cold)
- 0.1 cups
Instructions
- Preheat oven to 425°F. Line pie crust with aluminum foil and add pie weights. Bake for 20min, or until set up. REDUCE TEMPERATURE to 375°F Remove foil and continue to brown crust for an additional 5-10min.
- In a large bowl, whisk together flour, whole-wheat flour, sugar, salt, thyme, and basil, and mix thoroughly. Cut up butter and crisco and add to bowl. Cut the butter and crisco into flour using pastry blender. KEEP MIXTURE/UTENSILS COLD.
- Mix water and milk and keep refrigerated. Pour in half of water mixture and gently gather dough into a ball with hands. Continue adding small amounts of water until mixture just stays together as a dough ball. DON’T ADD TOO MUCH WATER. Refrigerate as needed.
- Roll out dough on parchment paper lightly floured into a pie crust. Line cold 9” glass pie plates, pierce bottom of crust several times with a fork, and refrigerator for a few minutes.
- Add foil and weights, and bake.
Notes
more whole wheat flour for nuttier quiche, and less whole wheat flour for more light and herbaceous quiche.
Vary the seasoning to suit your quiche. Thyme and basil make a good basic quiche crust.
All fat ingredients, water, utensils, bowls and pie plates should remain very cold throughout. Periodically put everything in the refrigerator or freezer to quickly re-cool them.