Leek and Ham Quiche (The Best)

Instructions

1. In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and egg. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into a disc with your hands. Cover in plastic wrap and refrigerate for 40 minutes.
2. On a floured work surface, roll the dough out to form a 15-inch (38 cm) circle. Using a pastry brush, remove any excess flour. Line an 8-inch (20 cm) round springform pan with removeable bottom with the dough. Let the dough hang over the sides of the pan. Using a fork, prick the bottom of the dough. Refrigerate for 20 minutes.
3. With the rack in the bottom third of the oven, preheat the oven to 400°F (200°C).
4. Remove the excess dough from around the edge of the cake pan. Cover the dough with a piece of foil and fill with dried beans or ceramic pie weights. Bake for 20 minutes or until the top edge of the crust is lightly browned. Carefully remove the pie weights and foil. Let the crust cool on a wire rack. Reduce the oven temperature to 325°F (165°C).