Savory Quiche Dough – Pâte Brisée

Quiche’s are a lot easier to make than most people think. The savory crust has only a few ingredients, and the filling is entirely up to you.
You can use this post as a reference page for making savory crusts, also known as ‘Pâte Brisée’.  A pate brisee is an all butter short crust that does not puff during baking because it has no leavening agents. The crust is flaky and rich, and can be used for savory pies, quiches, or tarts. I also have a tutorial for Pate Sucree, which is the sweet dough equivalent. The steps are almost identical.

Savory Quiche Dough –  Pâte Brisée
(makes enough for  2 x 8″ or 2 x 14″ x 4.25″)

4 ¼ cups all purpose flour
¾ cup butter, chilled and cubed
2 egg yolks
¼ cup cold water


Making the Dough:

Using the paddle attachment, mix the butter and flour together until the mixture looks like crumbs. 

Add the yolks and water, and mix on medium-low speed until just combined.

Once the dough comes together, remove from the mixer and bring it together by hand. Roll the dough into a ball, and press down into a disc. Wrap in plastic wrap and refrigerate for at least 45 minutes. You can make the dough a head of time (even freeze it), and proceed to the next steps when you are ready.

Remove chilled dough, and allow to sit at room temperature for 5 minutes until it becomes slightly pliable. You will still need the dough to be chilled, or else it’s tough to roll out. Lightly dust your surface with flour, and roll out the dough. I find it easier to sandwich the dough between two pieces of cling wrap, or parchment and roll it out.  Roll out to 1/8″ thick. Make sure that your dough is rolled out enough to fit the size of your tart pan. The dough should be used as soon as it has been rolled out.

Pre-heat oven to 375F.


Mold your pastry into your tart pan and refrigerate– refrigerating the dough prior to baking guards against excessive shrinking during baking. *I lay out the dough on a cling wrap, and then flip the dough into the pan (with the cling wrap on the outside), and use it to press it into the pan. This helps me evenly press down the dough without any mess.

… see? The cling wrap is on the outside, and the edges of the pan peep through. 
… the next step is to carefully pull back the edges using the cling wrap.

…Presto. Here is your raw tart shell (with even sides and bottoms!)

Using a fork, gently prick the bottom of the dough. Be careful not to fully puncture the dough or else any fillings might leak through.

If your recipe calls for raw shells, in cases where the filling also needs to be baked for a long time, fill your shell and bake.

If your recipe calls for a full or partial baked shell: line tart with parchment paper (or cupcake liners if they fit), and fill with dried beans, rice, or pie weights.

Bake for 8-10 minutes; or until lightly golden (the baking time really depends on the size of your pan). Remove the shells from the oven, allow cooling for 3-5 minutes and remove the parchment paper and weights.

If your recipe calls for 3/4 baked tart shells, return to the oven for 3-4 minutes to dry out the base. For fully baked, return to the oven until golden brown (8-10 minutes)

… I filled this particular quiche shell with caramelized onions and Macedonian feta. Click here to for part two of this recipe. 


  1. jenna

    you make it look so easy.

  2. Elle

    I had to triple the amount of water and added another egg yolk because the dough would not stick together. My butter was VERY cold as were the eggs. …just wondering why that happened and if my dough will turn out?

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