Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs.
Add 4 Tbsp. of cold water and pulse for a few more seconds until it comes together.
Scoop onto a flour-dusted work surface and push and pat into a ball – don’t be tempted to knead it. Wrap and rest in the fridge for 30 minutes.
Preheat the oven to 180°C.
Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep).
Roll out the pastry on a flour-dusted surface, turning it every so often, until it’s just under ½cm thick. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang.
Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden.
Cool, trim off the excess pastry, and set aside while you prepare the quiche filling.
Whisk the rest of the ingredients together with 1 tsp. salt and a few cracks of pepper, in a large bowl.
Pour the filling into the pastry case and bake for 30 – 40 minutes – just until the filling is almost, but not quite set.
Remove and leave to cool before serving.