Crust dough for quiche

Name: crust dough for quiche
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 200 g wheat flour; 1 tl salt; 100 g cold butter; 1 medium sized egg; 1 el cold water

Make the dough for a quiche.

Ingredients

Kitchen Stuff

1 food processor
1 aluminum quiche mold (Ø 28 cm)

Directions

Sift the flour and salt over a bowl and put in the food processor. Cut the butter into pieces and add. Grind to a crumbly dough in 1 min.
Let the engine run and add the egg and the water. Let it spin until a cohesive dough is created.
If necessary, add the same amount of water; too dry dough is badly rolled out.
Remove the dough from the machine and knead briefly with your hands into a ball.
Knead as short as possible; the heat of your hands can melt the butter and make the bottom less crunchy.
Wrap the dough in cling film and leave in the refrigerator for 30 minutes.
Place the dough on a floured sheet. Dust the rolling pin with flour and roll out the dough into a round piece of ø 32 cm.
Grease the shape. Line the quiche mold with the dough. Prick holes in the soil with a fork so that the soil is as low as possible.
The quiche bottom is now ready for further preparation.