Quiche Dough

225g  plain flour
110g butter, roughly chopped
1 egg, beaten
1 egg yolk, beaten

50 ml Ice Water

In the bowl of a Food Precessor, add the flour and salt. Pulse briefly to mix the ingredients.

Add in the butter pieces. Pulse until the mixture resembles a coarse meal.

Add in the egg/ice-water mixture. Pulse until a lovely dough forms.

Roll out the quiche crust to fit the approximate measurements of your quiche pan. Lay the crust on top of the quiche pan and with your hands, lightly press it into place. It’s okay if your quiche crust is larger than the quiche pan; simply trim off any excess dough with a paring knife.


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