Easy, flaky, healthy alternative to the gobs of butter crust I'm used to making.
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!
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.
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!
I hate to be one if the few but I made this exactly as directed and I too ended up with a mushy, flavorless yuck. I had to eat the quiche off it and throw the crust away. What little actually cooked through did not taste good. Will be going back to refrigerated crust.
Not sure what happened but I did not have a flaky crispy crust, rather a slimy gooey one - didn't really go that great with the quiche.
This only takes 5 minutes to prepare and is super easy. Really nice consistency and worked really well. Tastes good too!
fantastic , fabulously easy recipe. I doubled it and rolled it out and it was super delicious. I couldn't believe how easy it was to make this. I will never buy store bought again. Curious how this would work as a sweet crust. I will try it and let you know. Thank you , Thank you.
The negative reviews had me worried--the complaints sounded like something I would complain about. HOWEVER, this was excellent. The only thing I did different from the recipe is that I emulsified the water and the olive oil with a stick blender. I used a quiche recipe that included caramelized red peppers, red onions and spinach, and gruyere. By mistake, I baked it on 400 for 35 minutes (rather than 350 for 45). The crust was soft, flaky, and browned nicely; it wasn't soggy or oily. The 7 guests raved about the dish and I will definitely make this again. Couldn't be easier or tastier.
This receipe needs a bit of modifying. I am not happy with the end result.