Quiche Pastry

Hands on Time: 12-15 minutes
Baking Time: 10 minutes
Total Time: 25 minutes
Yield: 1-9 inch crust
Servings: 9

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Rating: 5.0/5 (1 vote cast)

The right crust for your favorite Quiche filling!


  • 1/4 cup WEM Whole Wheat Pastry Flour
  • 1 cup WEM All-Purpose Flour
  • 1/4 cup vegetable oil
  • 1 tablespoon cold milk (skim is fine)
  • 1 egg white, beaten


  1. Preheat oven to 450°.
  2. In medium size bowl, combine flours and salt.
  3. With a fork, stir in oil until crumbled.
  4. Mix in cold milk (adding another tablespoon if dough is too dry) until mixture can be formed into a ball.
  5. Turn out on floured surface or between 2 sheets of waxed paper, flatten with your hands and then roll with a rolling pin to a 12 inch circle
  6. Place in a 9 inch pie pan and flute edges.
  7. Brush bottom and sides of pastry lightly with the egg white and prick with a fork.
  8. Bake 10 minutes.

Recipe Tips and Tricks

Be sure to prick the crust so that it will vent the steam and not bubble up and be uneven.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions
Open Daily: March 6 - Jan. 1 | 8:30 am - 5:00 pm
See Restaurant Hours (Breakfasts on Weekends Only)
Winter Hours: Jan. 2 - Feb 28 | Closed.
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