Make and Chill the Dough
In a large bowl, whisk together the flour and salt.
Add the cold, cubed butter to the bowl.
Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Sprinkle the ice water over the mixture, one tablespoon at a time, and gently mix with a fork just until the dough starts to come together.
Do not overmix.
Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a 1-inch thick disk.
Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or up to 2 days.
Shape and Blind Bake the Shell
Preheat your oven to 450°F / 230°C. On a lightly floured surface, roll the chilled dough into a circle about 14 inches in diameter.
Carefully transfer the dough to your 11 or 12-inch quiche pan. Gently press the dough into the bottom and up the sides of the pan. Trim the excess dough, leaving about a ¼-inch overhang.
Crimp the edges using your fingers or a fork. Prick the bottom of the shell all over with a fork.
Place the prepared shell in the freezer or refrigerator to chill for 30 minutes.
Line the chilled shell with parchment paper or aluminum foil, then fill with pie weights, dried beans, or uncooked rice.
Bake for 8-10 minutes. Carefully remove the foil and weights, prick the bottom again, and bake for another 4-5 minutes, or until the bottom is dry and pale golden.
Allow the shell to cool on a wire rack before adding your filling. Your perfect quiche shell is now ready!
Keep everything cold. The key to a flaky crust is cold butter creating steam pockets. If your kitchen is warm, chill your flour and mixing bowl before you start.
Don't overwork the dough.
Mix just until the dough comes together. Overworking develops gluten, which results in a tough, not tender, crust.
