Add water and mix with a table knife until the mixture begins to come together to form a dough. Use your hands to knead the dough gently.

Wrap in foil or cling film and refrigerate for at least 30 minutes.

Once cooled, turn out onto greaseproof paper or a lightly floured surface. Roll out slightly bigger than the dish.

Place the rolling pin onto the pastry and roll over, allowing you to pick it up. Place gently onto the dish and gently ease down into the dish, ensuring you do not tear the pastry.

Place the pastry shell back into the fridge for at least 10 minutes.

Preheat the oven to 180C.

Beat the eggs. Add the milk and cheese. Whisk gently and season. Set aside.

If you have ceramic baking beads, place these onto greaseproof paper and place them onto of the pastry. Beads can be substituted with dried beans if you prefer. however, if you have neither available, simply take the pastry shell out of the oven every 5 minutes or so and use a clean tea towel to press gently on the pastry to remove any bubbles that have formed.
Bake for 15 minutes, remove the beads and return to the oven for a further 5 minutes.

Prepare any additional fillings, for example cooked meats or cooked vegetables such as broccoli or peppers. Sliced tomatoes can be used raw on top if required as they cook with the quiche.

Pour the filling into the dish. Distribute the filling evenly, adding fresh or dried herbs if preferred. Then return to the oven for 25 minutes minutes or until golden brown on top.

Enjoy warm or cold.