Quiche Lorraine

Shortcrust Pastry

• 220 g (7¾ oz/1¾ cups) plain (all-purpose) flour
• 15

1. To make the pastry, sift the flour and a pinch of salt into a large bowl, add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add 4–5 tablespoons of chilled water and mix with a flat-bladed knife until the dough just starts