I tried this with ingredients as given in the recipe but found the dough a bit dry and difficult to roll out. I added half an egg and a little more flour and managed to get dough that I could roll out. I managed to form a good pie case in a small individual dish and blind baked it for 15 minutes. It seemed to bake quite well and I’m looking forward to completing the quiche tomorrow. I’m not sure what the small amount of egg will have done to the mixture but it looks fine so, so far so good. I am type 2 diabetic and am pleased to discover that fiberflour may enable me to once more enjoy pastry, batter and cake produce without harm to my blood glucose. Fingers crossed.