Comments

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  Amanda (Food on the Table)

  I think the easiest thing is to use the refrigerated dough. Most grocery stores have a private label brand which is less expensive. If you only use one, you can freeze the other one for a few months.

  over 3 years ago
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  Lea Ann

  I use those rolled up Pillsbury (or store brand) pie dough crusts. They are circular and you just unroll them and put them into a pie pan. I have better things to do than make pie dough from scratch. It's kinda hard. Box comes with 2. I use one for the quiche, and one I lay flat, sprinkle with cinnamon and sugar, cut up into little squares and bake. That's dessert: pie dough cookies.

  over 3 years ago
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  Amanda (Food on the Table)

  I agree with Lea Ann - the premade pie dough crusts are so easy to work with!

  over 3 years ago
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  Tony

  A crust made from sliced potatoes or hash browns is nice too. Just do a search for "potato crust quiche recipe" and you'll see a bunch of them.

  over 2 years ago
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  Kibbie

  Hash-browns are my favorite quiche crust believe it or not!

  Get a bag of frozen hash browns (potato shreds) and thaw them out
  Then you want to dry them out with some paper towels (I typically wring mine in a clean dish towel)
  Then in a bowl toss them with salt pepper and 2 tablespoons of butter or vegetable oil
  Press them in to your quiche tin and bake at 350 until crispy
  Then add your quiche mixture and bake according to recipe directions :)

  over 2 years ago
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  Rachel

  coat the pan with olive oil and bread crumbs for a crispy "crust!"

  over 2 years ago
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  Elizabeth (Community Guide)

  I love to use wheat germ and smart balance butter and cook for 10 mis, then add ingredients and finish..yum, and hubby doesn't know it is healthy ;)

  about 1 year ago
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  Chef Leslie (Food on the Table)

  Here's my "Fail Safe Pie Crust" recipe: 1 1/3 cups All Purpose Flour, 1/2 teaspoon salt, 1/2 stick well-chilled shortening or lard (for a savory crust I use lard, for a pie crust I use shortening), 4-5 tablespoons cold water and 1 tablespoon vinegar (this is the secret ingredient!). Directions: Sift together the flour and salt. Using a pastry blender, cut the shortening or lard into the flour until it forms little pea-size pieces. Then start adding the water/vinegar a little at a time, using the cutter. Do not add too much liquid! The dough is the proper consistency when you can roll a little into a marble sized ball and it sticks together. Cover with plastic wrap and refrigerate at least 30 minutes. Roll it out and put it in a pie dish. TIP: Always prebake your pie crust for a quiche-375 degrees for about 20 minutes. You should also prick the bottom and sides with a fork before baking to keep it from bubbling. I like to prick it and line it with foil and put beans in it (I keep a bag of beans for just this purpose). It's the BEST pie crust!

  about 1 year ago
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  Kathy

  @Lea Ann.I love the Idea of using the other one for a quick dessert.Genius :)

  about 1 year ago
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  Lynn

  In desperation one time when I was out of frozen puff pastry and didn't feel like making a crust from scratch, I used some leftover jalapeno cornbread. I split the cornbread in two pieces so I had the top crust and the bottom crust of the cornbread. I then put those pieces into a pie plate, crust side facing up so it wouldn't get soggy as quickly, and flattened it down to form a thin crust.

  It worked out very well and added good flavor to the quiche. The family has requested it several times since then.

  about 1 year ago
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  Donna (Food on the Table)

  Quick thinking and a great idea, Lynn--sounds kind of like a savory version of a graham cracker crust!

  about 1 year ago
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  Barb

  Just wanted to share on this: a few nights ago I was making quiche and used a frozen pie-shell. Prebaked it, so that worked fine. But husband likes quiche more like a pot pie, and I only had one pie crust, so I used phyllo dough that I found in the freezer to make a quick (and fancy-looking) top crust for it. It worked out perfectly.

  11 months ago
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  Chef Leslie (Food on the Table)

  Good suggestion, Barb!

  11 months ago