Tart pastry dough ingredients:
1.25 cups plain flour
pinch of salt
115gm cold butter, cubed
1/4 cup cold water (use just enough to bring the dough together)
I blitzed all the ingredients, minus the water, in a food processor until it comes together before gradually adding in the water. Cling wrap the dough, refrigerate for 30 minutes before rolling it out on the pastry tin. Once you assembled your tart pastry, chill in the fridge for 15 minutes. Egg wash then blind bake until the pastry is cooked.
1.5 cups milk
1/4 tsp black pepper
Cheese (feta or swiss or parmesan - or maybe a mixture?)
Mix all the ingredients together and bake at 160C until it's set. I have added about 1/4 cup of pumpkin puree to the quiche concoction but that is up to you to decide.