Blind-Baked Quiche Crust

with or without a food processor

Photo by Nathan Dumlao on Unsplash

This buttery, flaky quiche crust is simple to make and the perfect foundation for any filling. Blind baking ensures it stays crisp and doesn’t get soggy once the custard is added.

For added depth of flavor, you can replace 1/4 cup of the all-purpose flour with whole wheat or almond flour.