Homemade Pie Crust

• Preheat oven to 375°F. and set a 10" cast iron pan to the side.
• In a food processor or bowl, mix flour and salt. Add the cold diced butter and pulse (or cut in with a pastry cutter) until it looks like coarse crumbs.
• Drizzle in ice water, 1 tablespoon at a time, mixing until the dough just comes together to form a ball.
• Gently flatten into a disk, and place the disk between two sheets of parchment paper. Roll out the dough into a large circle, about 1/4 inch thick.
• Roll Carefully transfer the dough and press it into a 10-inch cast iron skillet. Trim excess and crimp the edges.
• Place the entire cast iron skillet with the dough inside into the freezer to chill for 20 minutes. Then remove from the freezer to be par-baked.
• Line the crust with parchment paper and fill with pie weights (or dried beans).
• Bake for 15 minutes, then remove the weights and parchment.
• In a bowl, whisk together the eggs, half and half, salt, and pepper. Stir in any desired cheese, meat, or sautéed veggies (if adding the pepperoni, wait to top after the egg mixture has been added).
• Pour the filling into the partially baked crust in the cast iron skillet.
• Reduce the oven temperature to 350°F and bake the quiche for 35–45 minutes, until the center is just set but slightly jiggly. The top should also puff up and be a nice golden brown.
• Let cool for 10–15 minutes before slicing. Serve and enjoy!