Quick n Easy Quiche Crust

Love this crust! It's a simple and very easy to make recipe. One thing that appealed to me when I first read the recipe is that it said just to press the crust into the pan, I thought great, no messy rolling! But when I tried that the first two times I used the recipe the results were disappointing; hard to get a consistent crust and the crust ended up a little tough. So I've tried rolling it since and the results are much better. And the bonus is that it rolls out much easier than a butter crust; it's not so sticky.

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I'm in love with this recipe! I've made it several times for quiche and chicken pot pie, and it's fantastic. I've been making it with white whole wheat flour, and it's delicious. Thanks so much for this simple recipe! I've saved a lot of money on pie crusts!

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Very easy to make, and tastes great! I am just starting to cook, and I didn't mess this up, so I am really happy, and now have one more dish I can make to take to eat while at work. The cafeteria at my hospital is closed at night and we aren't allowed to leave, having "real food" to eat instead of frozen food is amazing. Thank you!

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Easy, flaky, healthy alternative to the gobs of butter crust I'm used to making.

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I just made this crust for a savory breakfast quiche. It was SOOO easy and super delicious. I made mine with vegetable oil and it came out perfectly. Thank you for such a simple recipe that is really just as easy as unrolling pre-packaged dough and tastes so much better!

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Excellent recipe! I use this recipe at least once a week and recently used it for six quiches at a brunch. It's a huge money saver over store-bought crusts and far more elegant. I've also made it substituting one cup of spelt flour for a gluten free crust and it worked wonderfully.

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SUPER fast and easy! I used it for a quiche that had a really savory taste to it, so the olive oil in the crust worked well, but I think I might possibly try the canola oil if I was making a different quiche. I didn't have the problem of the crust being too soggy... In fact, my crust turned out really firm. Which I like, so there's no complaints here.
Thank you Elizabeth for a great crust!

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I would have been skeptical but for the abundance of positive reviews, and the crust came out wonderful with my quiche. I think the key is to really and truly follow the recipe exactly as stated - use ice-cold water, really whisk it with the oil before mixing everything together, press it into the pie pan, bake at 400 (and not what your filling recipe might say). I used a glass pie plate which I think added some crispiness as well. And it was so easy!

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This is a great, easy crust. I use it with Basic Quiche, and cook the quiche at 400 degrees for 25-35 minutes.

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This only takes 5 minutes to prepare and is super easy. Really nice consistency and worked really well. Tastes good too!

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GREAT! As a non-lover of standard pie crusts, I was looking for something a little different for my quiche. This was perfect! Fast, Easy, and only 4 ingredients (if you count water!). The crust was flaky and delicious! I used good quality olive oil. I would definitely use this again.

I even goofed and didn't mix the water and oil together BEFORE adding it to the flour and it still turned out wonderful.

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This was great! Very easy and flaky. I doubled the recipe and thought that 1tbsp was a bit much for the salt and I only added a 1/2, next go round I'll use the 1tbsp and also add some herbs lie rosemary.

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SO easy and my boyfriend and parents was impressed! I used whole wheat flour and EV olive oil. Pressed into the pie pan nicely. I used this for a spinach and feta quiche. The crust was not so much flaky but was dense--perhaps because of the whole wheat flour? This was fine with me for my recipe, but I will definitely try to achieve that flaky crust next time. I cooked the quiche w. raw dough but will either try par-baking the crust before hand or bake on 400 as was recommended (i baked my quiche on 375). I did have to add a TINY bit more oil and water while mixing but I don't know/think this had much of an effect if any.

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Beautifully tender and flaky crust. It is tremendously easy and wonderfully flavorful from the olive oil. I am not particularly talented with pastry and this came out perfectly for me. I did double the recipe and roll it out instead of patting in the pan.

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This was a great simple recipe that was easy for an unskilled cook like me to follow. The end result was a nice crust that went well with the spinach and cream cheese quiche I made.

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This crust is awesome for chicken pot pies on the fly or a nice brie appetizer. I come back to this recipe so often, it has become a staple in my kitchen. I still use traditional pie crust recipes with sugar for desert type crusts, but for everything else, this is my go-to. Thanks Elizabeth!

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Oh My Gosh, I can't believe how easy this crust is to make. I was looking for a healthy recipe without all the usual trans fats and came across this one. It's definitely a WINNER and I'll use it all the time for my quiche. The crust was flaky and delicious. I'm very critical and fussy, so when I say this is a WINNER, I mean it!!!! Thanks sooooo much Elizabeth.

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Not as flaky as a butter or shortening crust, but definitely much healthier/lighter, very yummy, and very easy--I probably wouldn't use it for regular pies or desserts that really need the extra flakiness, but for casseroles or quiches that need a crust, this makes a wonderful and quick alternative.

I doubled it for a 13x9 inch pan, did half white wheat, half white flour, and pure olive oil. I also put it in the fridge for about 30 minutes after pressing it into the bottom of the pan to get it chilled before baking. Baked it at 400 like it said, even though my quiche recipe said 350, and it was beautiful. This one is totally a keeper!

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Easy and perfect. I used wholewheat/white flour; also substituted almost half the oil with more cold water and it turned out great. Thank you for sharing!

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Turned out great. Previously used another recipe for crust that turned out too chewy and tough.

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