Quiche Base Dough

For the basic quiche dough, pile up the flour, cut the cold butter into flakes and work quickly with a pinch of salt and with enough water to make a smooth dough. Add a little more or less water or butter, depending on the flour.

If really cold butter has been processed, the dough does not need to rest, but can be rolled out immediately and placed in the mold. Otherwise, shape into a ball. Cover with plastic wrap and chill in the refrigerator to rest. Cover the quiche base dough with topping and finish baking in a hot oven.

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