For our healthy homemade quiche crust recipe, we use half whole-wheat flour, replace some of the butter with heart-healthy olive oil and add a little sour cream to keep the crust flaky and tender. Making your own quiche crust recipe means you'll skip unhealthy fats, preservatives and artificial color found in many store-bought crusts.

EatingWell Test Kitchen

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Recipe Summary

total:
1 hr 20 mins
Servings:
8
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk whole-wheat flour and all-purpose flour with salt in a medium bowl. Cut butter into small pieces; using your fingers, quickly rub the butter into the dry ingredients until smaller but still visible.

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  • Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle 2 tablespoons of ice water over the mixture. Toss with a fork until evenly moist; if the mixture seems dry, add up to 1 more tablespoon water. Knead the dough in the bowl a few times--the mixture may still be a little crumbly--then firmly press into a disk. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 2 days. Or wrap airtight and freeze for up to 3 months.

Tips

Make Ahead Tip: Refrigerate the dough airtight for up to 2 days or freeze for up to 3 months.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

143 calories; protein 2.8g 6% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 1.4g 6% DV; sugars 0.1g; fat 7.1g 11% DV; saturated fat 2.7g 13% DV; cholesterol 9.2mg 3% DV; vitamin a iu 106.2IU 2% DV; vitamin cmg; folate 34.4mcg 9% DV; calcium 6.1mg 1% DV; iron 2mg 11% DV; magnesium 3mg 1% DV; potassium 32.7mg 1% DV; sodium 74.8mg 3% DV; thiamin 0.1mg 9% DV.