Normal baking recipes can be severely hampered by Denver’s thin air. This brownie recipe is guaranteed to be a hit!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup all-purpose flour
- 6 tablespoons cold butter, cut into small pieces
- ¼ cup shredded Cheddar cheese
- 5 teaspoons cold water
Instructions
- Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
- Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 111 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
It was extremely basic I would find a better recipe in Better Homes and Garden. At least there they would tell you the baking time!!!
Quick and easy.
This crust is so easy to make and it was delicious. Although, there was not enough dough to fit my deep Quiche Dish. I will have to make the recipe slightly larger next time. Thank you for this wonderful recipe!
Made as recipe instructed. I would double the recipe because the amount of dough was just too small for the size of my pie pan. It was absolutely delicious and will definitely make it again!!!
This is definitely my go-to crust! So easy and so delicious!!
This was really really good! I did find I had to add a little more water due to the air being so dry here. Otherwise, followed recipe to a T. Created my own quiche filling and it turned out beautifully!
* * * * *I CAN’T SAY ENOUGH ABOUT THIS CRUST!!* * * * * ‘THIS REMINDED ME OF A CRUST THAT HAD CRUSHED “CHEESE-ITS” IN IT. WITH A “BUTTERY-TOASTED- CHEDDAR FLAVOR” IT WAS JUST CHEESY- LICIOUS! I WAS ABLE TO HAVE THE FLAVOR OF SHARP CHEDDAR, WITHOUT THE OILINESS THAT CHEDDAR CAN GET WHEN IT MELTS. EVEN WITH A SMALL AMOUNT OF SHARP CHEDDAR IN THE QUICHE, ALONG WITH OTHER POSSIBLY OILY INGREDIENTS SUCH AS SWISS, SAUSAGE AND CRISPY BACON. IT CAME OUT PERFECT AND WAS A BIG HIT AT MY SUPERBOWL PARTY. I ADJUSTED THE RECIPE TO FEED 10 PEOPLE, AND IT FILLED MY CUSTOM 12″ DEEP- DISH PIE PAN JUST FINE. THEY ATE EVERY BIT OF IT! TOUCHDOWN !!!
Totally elevated my quiche! Hubby was raving about the crust in particular. I could hear him bragging to his friends. I don’t have a food processor so I chopped up the butter into small pieces and left in the freezer for about 15 mins. The dough ended being enough for one 9″ glass pie dish but would use more to make it easier to decorate. So good thank you!!
I had to double the crust recipe because I used a regular pie pan size.
I used fresh grated parmesan instead of cheddar and it was amazing. As others have posted, there wasn’t enough crust to cover the bottom and sides of the pan so next time I would make more.
It made for a great easy crust for a cheese and pesto quiche. The only note I would give is to add a little more of everything to make a bigger batch so you can cover the dish better and use less water.
I used this crust recipe for a Tasteofhome recipe for vegetable quiche. I also added some Rosemary in with the crust. It was a lovely match for the quiche and we will use this every time! Thank you for the delicious recipe. I will make a double batch next time because the quiche recipe is large and I had to really stretch the crust. I loved it!!
I needed ANY type of dough recipe for quiche. This turned out great, thank you. I did not use the cheese, as would have been too much cheese for us. Was the first time I was able to use my vintage (1960’s or early) Pastry Cutter, QUITE exciting. Turned out lovely, tasty crust ( I added some salt to the dough, just about 1/4 tbs or less ), and my first home made crust !!
This is a lovely recipe. Made it to use with Quiche Lorraine to use up left over Xmas Ham. It went down so well I’ve made a double batch to pop in the freezer. I did find it only just filled a nine inch flan dish so I’d add another 1/4 cup of flour, another tbsp of butter , a little extra cheese & cold water.
This crust was ok. Easy to make, but not light or flaky. The taste was bland and the cheese did not add anything special. I took the suggestion of another reviewer and added an extra 1/4 cup flour and 2 T. of butter to increase the size. It did fit in the pie plate with this amount. I wouldn’t make this again – I prefer Trader Joe’s crust.
This is a great easy recipe to use for any quiche. This is the recipe that got my husband to try quiche, which he was very reluctant to do. Now quiche is a part of our regular breakfast schedule and I make it about twice a month. Had my 7 y/o nephew over last weekend to try his first quiche and it was a big hit with him.
Delicious crust! The only changes I made were I added my own spices to the mixture
maybe I’m just missing something, or just plain weird in the kitchen, but I needed absolutely no water for the dough to ball up nicely. Good taste!
The cheese also builds stability in this crust.
Excellent crust! Made as submitted and recipe rated as submitted! I will try my favorite swiss cheese next time! 🙂
Easy to make. Tasty. New crust recipe for quiche.