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Cheesy Quiche Crust


"I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty."
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20 m servings 178 cals
Original recipe yields 6 servings


  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
  3. Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.

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Read all reviews 43
  1. 55 Ratings

Most helpful positive review

This was an amazing crust. The secret to it is the butter. I used a shredded parmesan cheese to add to the crust and it was simply amazing! I agree with Zedar....there isn't enough crust. I ...

Most helpful critical review


Most helpful
Most positive
Least positive

This was an amazing crust. The secret to it is the butter. I used a shredded parmesan cheese to add to the crust and it was simply amazing! I agree with Zedar....there isn't enough crust. I ...

This came together quickly in my Kitchen Aid mixer, I just cut the butter into bitty pieces before adding to the flour. I used this for a bottom crust for a homemade pot pie, using garlic mashed...

THANK YOU for this recipe!! This is my new secret weapon when making quiches. My other secret weapon is sticking to Julia Child's recipe for quiche! I've made this twice now, and once I used...

Much tastier than plain flour/shortening crust. I needed to add a few extra TBSP flour, but flour amounts always vary to some degree anyway. I also like to add about a tsp total of dried herb co...

Thank you for this wonderful recipe, i made the crust following these directions but made tiny quiche tarts instead. It turned out a little over 24 mini ham,bacon,spinach, and swiss cheese quich...

This is a wonderful piecrust! I made a double batch so I can use the second crust for a chicken pot pie in a day or two. It bakes golden and light, and tastes like a cheese cracker. I used my br...

this came out really nice especially for my very first homemade crust. i only had 4 tbsp butter, so i supplemented it with oil. it came out great - light and cheesy - perfect complement to the...

I used this crust on top of a vegetable pot pie, and it worked out great! Wonderful flavor and texture. The pie baked for 40 minutes at 375 degrees.

Flaky and rich from the cheese. I was a bit leary of the amount of flour--it's not enough compared to other quiche pastry recipes, but it does work. I did add a bit more flour than called for ...