Quiche Crust
Basic crust recipe for quiche or pie, for ⌀28cm
Ingredients
| 160 g | Butter (cold) |
| 250g | Flour (type 405) |
| 1 | Egg |
| 4 g | Salt |
Instructions
Add cold butter to the flour, either blitz in a food processor or mix with hand to form sort of tiny globule.
Add egg, mix with hands until everything is incorporated (do not knead). Flatten into a thick disc, wrap tightly in plastic wrap and refrigerate for at least an hour and up-to few days.
Roll out the dough into the shape you want.