Total Time
3hrs 17mins
Prep 3 hrs 10 mins
Cook 7 mins

Better than an ordinary pie crust!


  1. Mash together cream cheese and butter.
  2. Sprinkle in flour and salt; mash with a fork until they are just tiny grains.
  3. Then knead only once or twice, until it just comes together.
  4. Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight.
  5. Roll between 2 pieces of wax paper an hour before using.
  6. Fit the pan, crimp edges, and freeze at least 45 minutes.
  7. Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes.
  8. Remove from oven and cool.
  9. Proceed with usual quiche recipe.
Most Helpful

I've made this 2x now, and the crust just never thoroughly cooks, next time I will use less flour, half a cup and it is hard after being in the fridge, I usually let it thaw for half an hour or so before rolling it out. But it's a good, easy and very quick recipe (I'll keep using it until I perfect it)!

yf200 November 25, 2007

For some reason it didn't quite work! After being in the fridge for 3 hours the pastry was VERY hard and I had to get my husband to roll it out as he has more muscles! After freezing it for 45 minutes I put it in the oven and the sides of the pastry were quite soggy & sunk down (so it ended up just being pastry on the bottom). Once cooked with the quiche mixture the pastry was still quite soggy...but otherwise nice!!! Don't know what I did wrong as I followed the recipe best I could!

Scarlett Muslima December 26, 2004