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In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside
In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. Add in the the cubed butter pieces and pulse until the mixture resembles coarse meal. Add in the egg/ice-water mixture. Pulse again until a lovely dough forms.
Transfer the dough onto a lightly-floured board. Roll out the quiche crust so that it fits the measurements of your quiche pan or dish. Lay the rolled out dough onto the top of the quiche pan. Using your hands, gently press the dough into place. With a paring knife, slice off any extra dough that’s hanging over the rim of the pan or dish.
Stick the quiche pan with the dough into the freezer for approximately 20-25 minutes (but if you leave it in there a bit longer, that’s fine too). For a flaky quiche crust it’s important that the crust is cold when it’s filled and cooked.
While the crust is in the freezer, saute onions and any veggies that are going in the quiche. Also grate the cheese if needed.
Whisk the eggs. Then add them and the veggies to the crust.
Sprinkle grated cheddar cheese on top and bake for about 1 hour.
Serve with coarsely chopped basil on top for garnish