Hello beautiful people, Roza here, today we're learning how to make quiche crust Cut 125 grams of cold butter into cubes and put them in our food processor to that we add 250 grams of all purpose flour and process it for a minute, until the mixture will be resembling bread crumbs add one egg yolk about half a teaspoon of salt I use pink Himalayan salt and one tablespoon of ice-cold water usually I put one tablespoon of water in a cup into a freezer before making the quiche crust we process it in our food processor again until it comes together, or if it doesn't come together there's nothing scary about it, because you can put it together by your hands As you can see you just quickly gather the dough in a disc just stick all the crumbs that fall off the disc back onto the dough and wrap it in a cling-wrap or put it in a plastic bag And send it to the fridge for about 30 minutes 30 minutes later we have a cold dough that we need to start rolling out you can see that dough can break there's nothing scary about it here it is, I come up with a brilliant idea we take baking paper that we lined our quiche form with and we start rolling the short-crust pastry on the baking paper just carefully roll it out into your pan's diameter plus sides if the dough breaks there's nothing scary about it you can stick it back on short-crust pastry is pretty forgiving and all we care about is taste, not looks So, we make our crust, and we refrigerate it in a fridge for another 30 minutes Then we take it out from the fridge put some baking paper on top add some weight here I'm using some beads, made for baking, specifically but you can use 2-3 cups of rice (uncooked), instead And that's it the crust is ready you can start filling it with the quiche filling Enjoy!