Prepare the dough a little in advance since it must sit in the refrigerator about 30 minutes before rolling out.

Start by mixing the flour, salt, and sugar. Cut the butter in small cubes and add to the flour mixture.

Mix the butter with the flour until you get a grainy texture such as cornmeal. In a food processor this usually takes about 10 seconds.

Add the liquid ingredients (water, white vinegar and egg yolk*) into the dry mixture and mix until you get a smooth dough. In a food processor this usually takes about 30 seconds. Wait until the dough forms one piece and starts to pull away from the sides of the bowl. Remove the dough from the bowl and knead a couple times with your hands on a clean surface with a little flour. If you are able to knead without the dough sticking to your hands, the dough is ready. It should feel smooth in your hands.

Prepare the dough a little in advance since it must sit in the refrigerator about 30 minutes before rolling out.

Start by mixing the flour (keep about 1/4 cup for mixing/kneading stage), salt, and sugar. Cut the butter in small cubes and add to the flour mixture. Mix the butter with the flour until you get a grainy texture such as cornmeal.

Add the liquid ingredients (water, white vinegar and egg yolk*) into the dry mixture and mix until you get a smooth dough. If you need, add some of the reserved flour and mix some more. Continue this process (adding flour and mixing) until the dough forms one piece and starts to pull away from the sides of the bowl. Remove the dough from the bowl and knead a couple times with your hands on a clean surface with a little flour. If you are able to knead without the dough sticking to your hands, the dough is ready. It should feel smooth in your hands.

Wrap the dough in plastic wrap and put in the refrigerator at least 20 minutes. You can let this sit a few hours if you want to make ahead of time. I've used dough up to 2-3 days after it had been made. See below for common instructions for hand and food processor.

While the dough is in the refrigerator I usually prepare the filling (see below) and preheat the oven to 190 C / 375 F.

Remove the dough and roll out on a floured smooth surface (I use a very large cutting board). I usually remove a small part of the dough (about 1/3rd) as this will probably not be needed for your quiche. This extra piece can be used to fix any wholes in the rolled-out dough or for something else. Roll the dough until the desired thickness (about the thickness of a rim of a coffee cup). Try not to roll too thin.

Transfer the dough to your pan. If you are worried about your dish not coming out after being baked, you can line the pan with cooking paper before putting in the dough. Prepare the rim of your dough by turning it over the rim (from outside to inside) and use your thumb to pinch the dough around the rim of the pan (with some space between pinches). Brush the entire dough with the unused egg white from the dough. This step is important so the liquid filling does not make your dough soggy. Prick your dough in several places with the tines of a fork.