Easy and Versatile Everyday Quiche Dough
Simple Quick No-Butter Weeknight Quiche Crust
A quick, no-fuss quiche crust dough that’s perfect for busy weeknights or when you want a lighter, dairy-free alternative. Unlike the classic French pâte brisée, which uses cold butter for a flaky, rich crust, this version uses vegetable oil. The result is tender, easy-to-roll dough that still holds up beautifully to your favorite quiche filling.
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Side Dish
Recipe Cuisine:
French
Servings:
6 people
Preparation Time:
5 minutes
Cooking Time:
There’s something comforting about a slice of quiche straight from the oven—warm, creamy, and full of flavor. On busy nights when dinner feels like a challenge, this Easy Oil-Based Quiche Crust comes to the rescue. It’s quick to make, tender, and versatile, ready to hold any filling you love—whether it’s smoky bacon, fresh veggies, or gooey cheese. Unlike the classic French pâte brisée, this version skips the butter and chilling, so you can go from mixing bowl to oven in no time. In our kitchen, it’s become the go-to crust for weeknight quiches and last-minute dinners alike.
Why it’s different from classic French pâte brisée:
- Uses oil instead of butter, so it’s lighter and dairy-free.
- Warm water helps bind the dough quickly; no chilling required.
- Less flaky than butter-based pâte brisée, but still tender and perfect for quiche.
This recipe was passed down from my mother's family and showcases a pie crust that is not only quick and incredibly easy to make but also highly versatile. I have no doubt it will soon become a favorite of yours as well!
It's the perfect foundation for countless dishes, ranging from sweet pies to savory quiches.
Here are some of our recipes using this crust dough:
Step by Step Recipe Instruction Video:
Ingredients:
- 1 ½ cups (180 g) all-purpose flour
- ½ teaspoon salt
- ¼ cup (60 ml) vegetable oil (or olive oil)
- ¼ cup (60 ml) warm water
Steps to make it:
Ingredients can be scaled to fit your needs, for instance:
- Flour: 250 g
- Salt: ⅔ tsp
- Vegetable oil: 83 ml
- Warm water: 83 ml
Instructions:
- In a mixing bowl, whisk together the flour and salt.
- Stir in the oil and warm water until a dough forms.
- Mix well using a fork at first, and then by hand.
- Knead lightly just until smooth—don’t overwork.
- Flatten the dough, place it in a pie dish, and gently spread it by hand, gradually filling the entire surface of the dish.
- Trim the edges and fill with your favorite mixture.
Cooking time will vary depending on the filling used, but we typically cook it at approximately 230°C (450°F) for about 30 minutes.
Tips:
- If the dough feels too dry, add 1 teaspoon (5 ml) of warm water at a time.
- If it’s sticky, sprinkle in a little extra flour.
- This crust can be baked with the filling or pre-baked (blind-baked) for a firmer base.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
