Flaky, Foolproof Quiche Crust for One (Because You Deserve Brunch Too)
If you’ve ever bitten into a quiche only to be met with a soggy, sad crust—you know the betrayal. But fear not: this recipe has your back (and your bottom).
This single-serving quiche crust is buttery, crisp, and doesn’t require a culinary degree to pull off. It’s sized perfectly for ramekins, muffin tins, or mini pie dishes—so whether you’re flying solo, living that van life, or just don’t want leftovers for days, this one’s for you.
Tips from my kitchen:
- Don’t skip the chill time. Cold dough = flaky layers.
- Use a fork to poke tiny holes in the base to prevent puffing.
- A ramekin gives the best lift-out finish, but muffin tins work just fine too!
Quiche Crust
This is a tried and true flaky buttery crust ready for whatever fillings you want to use. Best part is, you can make the dough ahead and let it sit in the fridge. I've had dough in my fridge up to 3 weeks before without issue.
Ingredients
Instructions
- Stir lemon juice and milk together and set aside
- In a bowl mix flour,, sugar and salt
- Add diced butter and using hand or a dough cutter, cut butter in until flour has a crumb appearance
- Add curdled milk and mix until dough comes together
- Form into a ball, wrap into plastic wrap and set in fridge for a minimum of 2 hours up to a couple weeks
- When ready to bake, pull it from the fridge, give it 5-10 min to warm up or just massage it around in your hands for a few minutes while it's still in the plastic wrap
- Once it's slightly softened, grab you rolling pin, plastic wrapped can or whatever it is you're using to roll it out and roll it to about 1/8" thickness.
- Place in your ramekin, poke holes throughout the sides and bottom. Line the dough with foil or parchment and fill with a smaller ramekin, rice, beans, pie weights, whatever you have handy
- Bake in a 375 degree oven for 10min, remove the weights and liner, prick the bottom again and bake for an additional 2 min or so until golden. Let cool before filling.
Tried this recipe?Let us know how it was!