Recipes

Combine the flour, salt, and sugar in a large mixing bowl.

Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.

Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry.

Work it in to bind the dough until it holds together without being too wet or sticky.

Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.

Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

Sprinkle the counter and a rolling pin lightly with flour.

Roll the dough out into a 14-inch circle about 1/4-inch thick.

Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan.

Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim.

Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.