Pastry - cheese quiche

I'm very happy with my first attempt at pastry. Here's a picture of the individual cheese and herb quiche I made. The pastry was very tasty and very easy to work with. It didn't shrink at all during blind baking. I used half Fiberflour and half UF Fiberflour but will try with UF only next time for comparison.

Recipe:

100g Fiberflour

100g UF Fiberflour

100g butter

2 tbsp grated parmesan

1 medium egg plus about 1 tbsp water as needed

Salt & white pepper

Pulse dry ingredients and butter in a food processor until it is in crumbs.

Add the egg and pulse again and then add a little water as required until it forms a ball of dough.

I divided the dough into 8 equal portions. Each portion gave enough dough for one small individual quiche.

Roll out the dough between 2 sheets of greaseproof paper to the shape of your tin.

I blind baked the pastry for 10 minutes at 150 degrees.

I filled my quiches with a seasoned egg and double cream mix with grated cheese and chopped herbs then baked at 150 degrees until just set.

I've frozen balls of pastry for later.