Quiche is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!

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SAVORY PIE CRUST

- Yield: Enough for one 2-crust pie
- Prep Time: 15 minutes
Ingredients
- 4 cups (500 g) cake & pastry flour
- 1 ½ tsp (7 g) salt
- 1 cup + 2 Tbsp (250 g) unsalted butter, at room temperature and cut into pieces
- ½ cup (125 mL) cool water
- 2 eggs
Directions
- Place the flour and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment (food processor not recommended.) Add the butter and mix with electric beaters (or on medium-low speed) until the butter is fully incorporated into the flour – it will have a sandy texture (the opposite of a conventional North American pie crust technique).
- Whisk the water and eggs together and add this all at once to the flour. Mix ONLY until the dough takes on a rough, shaggy texture but does not come together. Do not shape or handle the dough but place it in a smaller bowl, cover the bowl with plastic wrap and chill for 2 hours to set the butter.
- Turn the shaggy dough out onto a clean work surface and bring it together with your hands by flattening and folding the crumbs and crumbles in as you do. Divide the dough into 2 pieces and shape into discs.
- At this point, the dough can be rolled and used as recipes specify, or wrapped and chilled or frozen for later use.
LEEK & GRUYERE QUICHE

- Yield: 1 9-inch fluted quiche
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 1 hour
Alternatively, the quiche can be baked a day ahead and chilled, then warmed in a 300 °F (140 °C) oven for 30 minutes before serving.Ingredients
Instructions
Notes
Recipe video
Enjoy
Let us know what you think of today’s Savory Pie Crust + Quiche tips, tricks, and hacks! Which one was your favorite recipe?