Courtesy of GU Quiche, edition from 1998

Ingredients:

• 500 grams of flour (white, whole wheat or mixed)
• 3 TBSPS of your favorite olive oil
• ¼ liter of lukewarm water
• ½ tsp salt

Putting it all together:

- Measure the flour and make a mound on your counter or baking board. Make a hole in the middle and add the olive oil, knead flour slightly to mix the oil so it won’t “run off”. Make a new mound with a hole in the middle and add half of the water. Continue to knead the dough adding more water or flour as needed to make a smooth dough. Knead until supple, divide into 2 balls and cover with a damp kitchen towel until ready to use. The resting definitely makes it smoother and improves its flavor.

- Preheat the oven to 375 degrees F / 190 degrees C

- When the fillings are just about ready, blind-bake the pies for 10 minutes having rolled them out to lightly overlap the quiche or large pie plates which have been oiled, lined with tinfoil or parchment paper and weighted down with beans, or in my case rice.

- Remove the pie shells from the oven and let cool as is for 5 minutes, then remove the paper and beans/rice. The crusts are ready to use.

- The pies should bake 40 minutes, with heat from above for the last 10 minutes.