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Place flour, salt and butter in a food processor.
Pulse 10 times or until it looks like breadcrumbs.
With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
Turn up to high and blitz for 30 seconds or until it turns into a ball of dough.
Form a disc, wrap in cling wrap. Refrigerate for 1 - 3 hours.
Preheat oven to 200C/390F (standard) or 180C/350F (fan forced).
Sprinkle work surface with flour, unwrap dough and place on the flour.
Roll out into a 27cm/11" round.
Unroll it over the quiche pan or pie dish – 23cm / 9".
Press the pastry into the edges of the quiche pan.
Roll the rolling pin across the top to cut off the excess pastry.
Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down.
Bake for 20 minutes, then remove from oven.
Turn oven DOWN to 180C/350F (or 160C/320F fan).
Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
Remove from oven and fill with chosen Quiche Filling.