{"id":7051440,"date":"2026-08-30T02:55:20","date_gmt":"2026-08-30T02:55:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/the-quiche-project-step-1-crust\/"},"modified":"2026-08-30T02:55:20","modified_gmt":"2026-08-30T02:55:20","slug":"the-quiche-project-step-1-crust","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7051440","title":{"rendered":"The Quiche Project Step 1: Crust"},"content":{"rendered":"


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The Quiche Project Step 1:\u00a0Crust<\/h3>\n
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\n\t\t\t\t \t\t \t\t\t\t\t \t\t \tPosted by foodwineclick<\/a> on July 18, 2026 \u00b7 Leave a Comment<\/a>\u00a0\t\t\t\t \t\t <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

My Quiche Project<\/strong>
As promised in my last post, Lunch in a French Caf\u00e9: Quiche!<\/strong>, here are the details of my quiche-making journey. <\/p>\n

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A Dish of Your Own<\/strong>
Do you have a dish of your own, a recipe you can rely on, something you can make by heart? Not necessarily something fancy or sophisticated, but something you can confidently prepare in a variety of settings; even an AirBnB kitchen. My first dish of my own was risotto. I recently decided I wanted to add quiche to my \u201cby heart\u201d recipes, hence the Quiche Project. Are you interested? You can participate in your own Quiche Project; your quiche will likely be different from mine, but that\u2019s the whole point.<\/p>\n

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Step 1 \u2013 The Crust<\/strong>
I began the project in search of a good crust recipe. I usually think of Julia Child\u2019s \u201cMastering the Art of French Cooking\u201d as the source of classic recipes. However, her crust has a high percentage of butter (or butter and vegetable shortening). I made my first couple of attempts to her recipe, but I found the crust just too buttery. Looking further, I kept seeing another classic crust with a much higher ratio of flour to butter, but the crust was just too brittle and board-like. My goldilocks crust recipe came from a Technical Tartes class at La Cuisine Paris<\/a><\/strong>. Just the right ratio of flour to butter and the weights for each are easy to remember. Note that some recipes do not instruct par-baking the crust. I have tried both and I always par-bake my crust. Voila!<\/p>\n

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Ingredient<\/td>\nClassic (2:1 flour:butter) On Va Deguster \/ Let\u2019s Eat France!<\/td>\nJulia Child, NY Times 5:4 flour:butter<\/td>\nLa Cuisine Paris 7:4 flour:butter<\/strong><\/td>\n<\/tr>\n
Flour T45, all purpose flour<\/td>\n210g<\/td>\n\u00a0\u00a0210 g (1.5 cups)<\/td>\n210 g (1.5 cups)<\/strong><\/td>\n<\/tr>\n
Butter 80% fat<\/td>\n105 g<\/td>\n\u00a0\u00a0170 g <\/td>\n120 g<\/strong> (4.25 oz)<\/strong><\/td>\n<\/tr>\n
Fine Sea Salt<\/td>\n\u00a02 pinches<\/td>\n\u00a04.5 g (3\/4 tsp)<\/td>\n6 g (1 tsp)<\/strong><\/td>\n<\/tr>\n
Liquid<\/td>\n\u00a015-30 g water<\/td>\n\u00a03-5 Tbsp ice cold water<\/td>\n1 large egg + 5-15g (1-3 tsp) water if needed<\/strong><\/td>\n<\/tr>\n
Other<\/td>\n\u00a0<\/td>\n\u00a03-5<\/td>\nmake it fancy: add 1 tsp dried herb of your choice<\/strong>. <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Crust Details<\/strong>
I like a 10 inch diameter pan for quiche, which yields 6 nice lunch size servings. A couple of notes:
\u2022 Julia Child says you should make the crust by hand, and I agree. You\u2019ll get a better feeling for how everything comes together and how much water you\u2019ll need.
\u2022 Julia Child also suggests fraisage, which is using the heel of your hand to complete a final blend of butter and flour.
\u2022 The trick of adding some herbs to the flour mixture comes from La Cuisine Paris. This adds a bit of visual interest to your crust as well as a nice flavor. Piment d\u2019Espelette or Herbes de Provence are both good choices. <\/p>\n

Page through the slide show below to see how I make my crust<\/p>\n

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Quiche Crust for 10 inch pan <\/h3>\n
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This is the p\u00e2te bris\u00e9e recipe for a 10 inch diameter pan based on the recipe from a tart class at La Cuisine Paris.<\/p>\n

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Ingredients<\/h4>\n