Not using the right type of dough

Not all crusts are the same. Choosing the best type of dough for a quiche is an important step. There are several types of pastry dough, but not all of them are suitable for quiche. Pâte sablée, which is similar to a giant sugar cookie, is great for sweet tarts but would likely clash in a savory application.

A shortcrust dough with no added sugar is ideal for quiche. A shortcrust is a crumbly pie or tart dough with a higher butter-to-four ratio, typically two parts butter to one part flour. Shortcrust is not the same as very flaky dough like laminated puff pastry, which is traditionally made with equal parts butter and flour.

A food processor can be used to make an easy shortcrust for this no-mess Quiche Lorraine recipe. This recipe contains only 12 teaspoons of sugar, so the crust will not be overly sweet. To get a tender crust, don't overwork your dough. The secret to perfect pie dough is to use really cold butter. Chill the butter in the freezer for a few hours before making your crust for the best results, and it won't melt from the heat of the food processor.