Yield: Yields one 9-inch quiche crust
This recipe makes a wonderful pastry crust that can be used with any quiche or pie recipe. When making a gluten-free crust, I like to use a combination of butter and shortening because it gives the crust a rich flavor and a nice flaky texture, but you may use all butter, if you prefer. The touch of baking powder in the dough also helps create a light, tender crust.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Cheese Quiche Crust: For a savory crust with a light, tangy cheese flavor, stir 1⁄3 cup of freshly grated Parmesan cheese into the flour mixture before cutting in the butter and shortening. You may need to add a little extra water to the crust.
Herb Quiche Crust: For a savory crust, stir 1-1⁄2 tsp. of very finely minced fresh herbs into the flour mixture before cutting in the butter and shortening. Fresh thyme, rosemary, parsley, or a combination of herbs are all good choices.
Recipe from Gluten-Free Breakfast, Brunch & Beyond.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?