We enjoyed crustless quiche for many years, but since my daughter's grain intolerance was healed, we've been loving our quiche with crust over the last couple years. But here's the thing: I don't like making pie crust!
I mean, I can make pie crust (after all, I originally learned to make pie crust over 20 years ago when I was trained as a baker), but I've never really enjoyed making pie crust. It just seems so fussy with all that chopping butter into tiny bits, cutting butter into the flour, refrigerating it, and then rolling it out... ;)
So until recently, we've been eating our quiche in storebought organic pie crust... that was okay and all, but ya know, I just love it when our meals are made from scratch, and I never felt great about that aluminum pie plate that the storebought crust had to be cooked in.
But then a couple months ago, I ran across this super simple recipe for a no-fuss, quick and easy quiche crust, and I realized I could totally adapt that to use Einkorn flour and butter. It really is quick and easy, with no cutting butter or rolling required!
No-Fuss = A Win-Win Quiche Crust!!
For over 6 years, my family has been using Einkorn wheat flour for all of our gluten-baking needs. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems. Einkorn also has a superior nutrient profile compared to modern white flour, even though it does not have added vitamins like conventional flour does.
Quick and Easy, No-Fuss Einkorn Quiche Crust
Makes 1 quiche crust
1&1/4 cup Einkorn all-purpose flour
1/2 tsp fine-ground Celtic sea salt
5 Tb filtered water (cool or cold, but definitely not warm water)
5 Tb melted butter
Melt the butter in a small saucepan over low heat.
Meanwhile, combine the Einkorn flour and salt in a medium bowl. Mix with a fork.
Measure out the water.
Pour the water into the flour and stir a little with a spoon, then pour in the melted butter and stir until it is all combined. You'll end up with a ball of dough.
Press the dough into a 9-inch glass pie plate. Don't worry, the dough won't stick to your hands much at all. Use your fingers to press the crust into the plate, making sure to push it all the way up the sides to the very top. The crust will shrink a little when it is parbaked. Make sure there are no holes or very thin spots in the crust.
Parbake the crust at 350 degrees for about 9-12 minutes, just until barely browning. This will get the crust ready for making your quiche. This crust doesn't generally puff up, but if your crust starts to puff up a lot while parbaking, gently poke a couple holes into it with a fork. (I like to parbake the crust in our toaster oven, which doesn't need to be preheated.)
Then your crust is ready to fill it with your favorite quiche filling! I love Julia Child's Swiss Cheese Quiche recipe, as well as Broccoli Cheddar Quiche (recipe coming soon!).
Links to Amazon are affiliate links. If you use these links, your price remains the same but I may earn a small commission. Thanks for supporting this site!