Quiche Lorraine

Dough

• 5 tablespoons (75 g) butter
• 1 ½ cups (150

If you are preparing a crust from scratch, place the flour and salt in a large mixing bowl. Take the butter out of the refrigerator an hour before beginning the crust. Break the butter into the bowl in little nut-sized pieces, then use your fingers to “pinch” the flour and butter together. Work quickly to make a crumbly mixture, then add the water and quickly form the dough into a ball, working