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.
100g UF Fiberflour
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.