Combine the flour, butter, salt, egg, and two tablespoons of water in a bowl. Mix until a smooth dough forms. If the dough is still crumbly, add a third tablespoon of water. The dough should be firm but not too dry.

Wrap the dough in plastic wrap and let it rest in the refrigerator for half an hour. In the meantime, start preparing the filling for your quiche.

Roll the dough out on a floured surface until it is slightly larger than your quiche pan. To line the pan, I roll the dough around my rolling pin and then place the pan on top, carefully rolling the dough out over the pan.

Press the dough firmly into the corners of the pan, then trim off the excess edges. Prick the bottom of the dough with a fork. Always do this, even if you are blind baking the quiche.

Baking time and temperature can vary depending on the quiche. However, you can use this basic recipe for any quiche or savory tart filling. After pricking holes in the bottom, follow the recipe steps for your quiche or savory tart.