EdHart.me
This is a classic quiche recipe that I got from the Spring 2018 issue Magnolia Journal and one that I use as a base for lots of quiche experimentation. It’s eggs, cream and bacon in a pie shell so how can it be anything other than delicious?
A great pastry shell is one of those foundational recipes that quietly elevates everything you make, from quiche to fruit tarts to classic pies. This version is simple, reliable, and built for texture: crisp edges, tender bite, and distinct flaky layers.
Once you understand a few key principles (cold butter, minimal handling, proper hydration), this becomes a go-to pie crust. Make this recipe ahead of time so that you have at least an hour to chill the dough in the fridge. The prep and mixing takes about 15 minutes.