Easy 4 Ingredient Whole Wheat Quiche Crust Recipe

If you need an easy whole wheat crust for your next quiche recipe, you’ve come to the right place! Quiche often seems overwhelming to make at home because of the crust, but once you try this simple-to-make recipe, you’ll be hooked on making it at home over and over again.

Easy 4 Ingredient Whole Wheat Quiche Crust Recipe

Quiche is one of those breakfast recipes that feels so special. I love making broccoli sausage quiche for special occasions like Father’s Day or Christmas breakfast.

My son is quiche obsessed and loves it for his birthday breakfast!

Lucky for me (and you), now we have an easy quiche crust recipe that’s made with whole wheat flour that comes together in until 10 minutes.

It can be made especially quickly in a food processor, but it can also be mixed by hand in a bowl if that’s what you have on hand. In fact, that’s how I started making it years ago – no food processor and just a bowl + fork.

Why you’ll love this wholesome pie crust recipe

Minimal ingredients – 4 simple ingredients are all you need to make a pie crust. Get started with this recipe and enjoy making many different flavors of quiche.

Made with whole wheat flour – If you’re looking to avoid white flour, this recipe is for you! It’s made with wholesome ingredients that you can easily pronounce and find at a regular grocery store.

Budget-friendly – This crust is a great deal and a much better price than buying premade pie/quiche crusts. Plus it’s likely made with ingredients you already have on hand!

What you need for whole wheat crust

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• white whole wheat flour
• sea salt
• unsalted butter
• cold milk

How to make this easy quiche crust

Step 1: Preheat oven to 375 degrees F. Set aside a 9-inch pie pan.

Step 2: To the bowl of a food processor, add the flour, salt, and cubed butter. Pulse to gently combine until the flour mixture looks crumbly. Pour in the milk and pulse until the dough just starts to form a rough ball. Alternatively, you can make the dough in a large bowl by first mixing together the dry ingredients and then using a fork or pastry blender to mix the butter for your flaky dough. If you’re not planning to use the dough right away, shape it into a flat disc and wrap it in plastic wrap, then store it in the fridge until you’re ready to use it.

Step 3: Either roll the dough using a rolling pin into a circular shape that’s slightly larger than the pie pan, or simply press the dough into the pan and bring it up on the sides, and then pinch the top (with your finger or a fork).

Step 4: Now your whole wheat crust is ready for all the quiche filling! Fill it (we love this broccoli sausage quiche filling), then bake for 35-45 minutes, or until the filling is set and your crust is golden brown. If your crust is browning too quickly, you can cover the edge of the crust with foil. Allow your baked quiche to cool for 15-20 minutes before slicing into it.

Note – If you want to pre-bake the crust to fill and use for pies, you can do that! Add pie weights to the crust if you have them, then bake for 20 minutes, or until the pastry crust is fully baked. For a delicious chocolate cream pie, make a batch of chocolate avocado pudding or rich chocolate pudding and fill the baked and cooled crust!

Watch me make this all butter pie crust

The full how to video can be watched below, or on my YouTube channel!

Ways to your use crust

This crust recipe was created to make a whole quiche, but you can use it in so many ways!

The flavors pair well with pot pies and also savory tarts.

You can easily press the dough into a tart pan to make a cheesy egg or egg whites tart with veggies like spinach or butternut squash, and feta cheese or parmesan cheese.

Prep your whole wheat crust quiche in advance

You can prep your crust a long time in advance. It can be stored in the fridge until you’re ready to use it, or even frozen!

If you like to batch prep, this is a great way to get ahead and make lots of crust for quiche, savory pies, or pot pie too.

If you choose to freeze it, wrap it so it’s air-tight and then freeze it for up to 6 months. Defrost at room temperature until it is no longer frozen solid.

Recipe success tips 

The key to making a flaky crust is not to overmix the dough. Whether you’re mixing it in the food processor or in a bowl by hand, just mix until the dough begins to come together.

Once the dough starts to form a rough ball, you can use your hand to knead it a few times to get the remaining flour incorporated.

Just like with homemade biscuits, less mixing is better here!

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this whole wheat pie crust recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

White whole wheat flour – You can use any type of whole-wheat flour for this recipe, even whole wheat pastry flour. If you only have all purpose flour available, that will work as well, but you may need 1-2 tablespoons more of white flour, as whole wheat flour absorbs more liquid than white flour.

Unsalted butter – If you use salted butter, omit adding any extra salt. I prefer unsalted butter because I can control the amount of saltiness that is added to my dough. Instead of butter you can use an oil like olive oil, but know that it will not leave you with a flaky crust like butter achieves. Coconut oil is another alternative that would work similarly to olive oil.

Cold milk – Cold water works here too! Place a few ice cubes in a large cup of water and then scoop the ice water out as you need it.

More breakfast recipes you’ll love

• Broccoli sausage quiche
• Savory whipped cottage cheese toast
• Whole wheat drop biscuits

If you try this homemade pie crust recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather