Curry Pie Crust for Quiche
Submitted by Calmarie
A savory curry-spiced pie crust made with whole wheat flour and cream cheese. Flaky, fragrant, and built for quiche.
YIELD
1 piePREP
20 minCOOK
0 minREADY
Forget plain pie crust. This one has curry powder baked right into the dough, giving your quiche a warm, golden, subtly spiced shell before you even add the filling.
The combination of whole wheat flour and white flour gives it structure with a nutty undertone. Cream cheese replaces butter here, which makes the dough incredibly tender and easy to work with.
Roll it between waxed paper and you’ll skip the sticky mess that comes with most pie doughs. One hour in the fridge and it’s ready to go.
Kitchen Tips
- Keep everything cold. Cold cream cheese and ice water are what make this crust flaky.
- Roll between waxed paper so you don’t need extra flour, which can toughen the dough.
- This pairs naturally with vegetable quiches, chicken curry fillings, or a simple spinach and feta quiche.
- Don’t skip the chill time. The dough needs that hour to firm up or it’ll fight you when you roll it out.
Ingredients
Directions
Blend the whole wheat flour, the white flour and the curry powder for 8 seconds.
Add cream cheese quarters one at a time until blended.
Add water slowly until a dough consistency forms.
Wrap the dough in waxed paper or plastic wrap.
Refrigerate for one hour.
After refrigerating, roll out dough between two pieces of waxed paper to fit a 9-inch pan.
Peel off the top piece of waxed paper and turn pastry side down into the pie pan.
Remove the second piece of waxed paper and press the pastry dough into the pan.
Trim and decorate.
Comments
