Pastry for Deep-Dish Quiche | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
To make sure this buttery, homemade pastry crust browns nicely–even without prebaking–we bake our deep-dish quiche on a hot baking steel or baking stone.
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 245 grams (1¾ cups plus 2 tablespoons) all-purpose flour, plus more for dusting
- ¾ teaspoon table salt
- 12 tablespoons (1½ sticks) cold salted butter, cut into ½-inch cubes
- 5 tablespoons ice water
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