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Basic Quiche With Fresh Milled Flour Pie Crust
Grandma's Iron Skillet

Quiche With Homemade Fresh Milled Pie Crust

This fresh milled quiche is a simple, nourishing recipe made with a whole grain pie crust, eggs, and your choice of fillings. It’s easy to customize, works for any meal of the day, and comes together with real ingredients you likely already have on hand.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 2 9-Inch Pies
Course: Appetizer, Breakfast, dinner, Main Course
Ingredients Method Video Notes

Ingredients
  

Crust:
  • 118 g Khorasan berries
  • 237 g soft white wheat berries
  • 1/2 tsp salt
  • 76 g cold lard
  • 76 g cold unsalted butter
  • 2 tsp cold apple cider vinegar
  • 5 –7 tablespoons ice water
Filling:
  • 8 eggs
  • 500 g heavy whipping cream
  • 1/2 tsp salt optional, to taste
  • 2 cups total custom ingredients 1 cup per pie
  • Herbs and spices of your choice optional

Method
 

  1. Measure wheat berries and mill on a fine setting.
  2. Add 1/2 tsp salt to flour and mix.
  3. Cut in cold butter and lard until the mixture is coarse.
  4. Add apple cider vinegar and mix.
  5. Add ice-cold water one tablespoon at a time, mixing after each addition. Then, add enough water for the dough to come together into a cohesive ball. The amount will vary depending on your environment.
  6. Cover and refrigerate for at least 30 minutes.
  7. Preheat oven to 350°F.
  8. Roll dough into an 11-inch circle. Do not add extra flour. If the dough begins to stick, place parchment paper or plastic wrap over the top and roll it out that way. Otherwise, adding flour can create a gritty texture.
  9. Grease a 9-inch pie plate with butter and fit dough into the pan, fluting the edges.
  10. Pierce the bottom with a fork.
  11. Line with parchment and add pie weights to prevent bubbling.
  12. Par-bake for 15 minutes.
  13. Carefully remove weights and bake an additional 10 minutes, until lightly golden.
  14. Allow the crust to cool completely.
  15. While the crust cools, whisk eggs and heavy cream until fully combined. If desired, add salt to taste.
  16. Add 1 cup of your custom ingredients to each crust (pre-cooked as needed).
  17. Pour the egg mixture over the filling.
  18. Bake at 350°F for 35–40 minutes, until the internal temperature reaches 165–185°F.

Video

Notes

  • Do not overwork the dough. Overmixing can lead to a tough, crumbly crust. Mix just until the dough comes together.
  • Adjust water as needed. The amount of water can vary depending on your environment. Add just enough for the dough to form a cohesive ball.
  • Pre-cook fillings when needed. Meats and vegetables should be cooked before adding them to the quiche to avoid excess moisture.
  • Watch the salt. If your fillings are already salty (like bacon or cheese), you may not need to add additional salt to the egg mixture.
  • Check doneness by temperature. The quiche is done when the internal temperature reaches 165–185°F and the center is set.
    Use what you have. This recipe is meant to be flexible—leftovers work especially well.
    Let it cool before slicing. This helps the quiche set and makes it easier to cut clean slices.
    Great for meal prep. This recipe makes two quiches, so you can enjoy one now and freeze one for later.
    Add something fresh on the side. A simple salad or fresh fruit rounds out the meal.