SAVOURY PASTRY CRUST FOR QUICHE

Steps:

• Preheat oven to 200C/400°F.
• Sift the flour,salt and garlic powder into a mixing bowl.
• Add the parsley and seeds and stir to combine with a fork.
• Using a pastry blender (or your fingers) cut in the lard and butter until the mixture resembles coarse breadcrumbs.
• Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
• Roll out the dough on a lightly floured surface.
• Place it carefully into a 10-inch quiche dish or loose-bottomed tart pan, easing the pastry in and being careful to to stretch it.
• I prefer to leave the excess dough and not trim it until after it's baked to allow for any shrinkage, but that is up to you.
• Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans.
• Bake 10 minutes.
• Remove the paper and weights and return to oven.
• Bake an additional 5 minutes until the pastry is set and beige in color.
• Use the flat side of a palette knife to press down on the edge of the tart pan to remove the excess crust. (This is the part that I eat!).
• Remove to cooling rack until ready to fill.