1 1/2 cups (375 ml) unbleached all-purpose flour

1/4 tsp salt

1/2 cup (125 ml) cold unsalted butter, cubed

1/4 cup (60 ml) ice water

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time, until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add ice water, if necessary. Remove the dough from the food processor and form into a disc with your hands.

On a floured work surface, roll out the dough. Line a 10-inch (25-cm) quiche plate. Fold the excess dough inward, pressing the edges to double the side. With a fork, prick the bottom of the crust. Refrigerate for 30 minutes or freeze for 15 minutes. Sprinkle with the Parmesan cheese.

With the rack in the lowest position, preheat the oven to 400°F (200°C).

Bake the crust for 15 minutes. Let cool. Reduce the oven’s temperature to 350°F (180°C).

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