Healthy Quiche Crust

March/April 2014

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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.

Healthy Quiche Crust

Makes: One 9-inch crust

Serving Size: 1/8 crust

Active Time:

Total Time:


  • 3/4 cup white whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons cold butter
  • 2 tablespoons sour cream
  • 2 tablespoons extra-virgin olive oil
  • 2-3 tablespoons ice water


  1. 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.
  2. 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 & Notes

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


Per serving: 143 calories; 7 g fat (3 g sat, 4 g mono); 9 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 0 g total sugars; 3 g protein; 1 g fiber; 76 mg sodium; 33 mg potassium.

Carbohydrate Servings: 1

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Recipe Categories

Ease of Preparation
Type of Dish
Baked Goods, other
Total Time
More than 1 hour
Main Ingredient
Vegetarian, other
Health & Diet Considerations
Low carbohydrate
Preparation/ Technique
March/April 2014
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