Place the flour and salt in the food processor, press pulse once to combine both ingredients. Add the butter cubes and pulse repeatedly until the butter is finely chopped.

Add the egg and continue to pulse until the ingredients slowly combine into a dough, gradually adding the ice water one tablespoon at a time.

Place the dough on a work surface and shape it into a frisbee with your hands. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.

In a bowl, cream together the butter, salt, and egg using the beaters of an electric mixer. Add more ingredients and continue kneading with the dough hooks of the electric mixer. Gradually add the water, a little at a time, until everything comes together to form a crumbly, tender dough.

Shape the dough into a frisbee on the work surface using your hands, wrap it in cling film and let it rest in the refrigerator for 30 minutes.

Grease a quiche dish with a little butter or oil. Remove the dough from the refrigerator and roll it out on a lightly floured work surface into a circle that is slightly larger than the quiche dish.

Carefully and loosely roll the shortcrust pastry onto the rolling pin and unroll it over the tin. Gently press the dough into the tin and up the sides. Trim any excess dough with scissors or a knife. Prick the base of the dough several times with a fork.

Now the dough can be topped with the desired filling and baked according to the respective recipe or for 45 to 50 minutes at 180°C top/bottom heat.