50g FibreFlour 25g Butter Water to bind This is enough pastry for one individual quiche or multiply by 4 for a large quiche.

Some pastry fell off whilst it was in the freezer but might give an idea of size. For the filling I use 200g Double Cream, 4 eggs and 100g Cheese, then anything I wish to throw in it. This was Cheese, Bacon & Tomato.
