Make the dough

1. Use a food processor or mixer to combine flour, salt and butter. Pulse or mix until texture looks like pebbles or sand.
2. Slowly add water 1 tablespoon at a time until a ball forms.
3. Refrigerate while you arrange the egg mixture.

Prep the egg mixture

1. In a large mixing bowl, crack all 12 eggs.
2. Pour in the cream.
3. Add salt and pepper.
4. Whisk for 30-60 seconds until fluffy.
5. Chop any herbs, veggies, meats, or cheeses and set aside.

Partially bake the crust

1. Turn on the oven to 425 degrees F.
2. Remove your crust from the fridge and roll out on a cutting board dusted with flour. Try to make it the same shape as your pan, with extra dough around all four edges (you’ll want to fold these down).
3. Set a piece of parchment paper in the pan.
4. Transfer your dough onto the parchment paper. Fold the edges of your dough so they’re thick. Crimp or shape as you like.
5. Add a second piece of parchment paper on top of the crust. Pour pie weights or 2 pounds of UNCOOKED beans on top of the parchment paper.
6. Bake for 20 minutes.
7. Remove your pan from the oven.

Add egg mixture

1. VERY carefully, remove the parchment paper with the pie weights/beans and set aside (let them cool before transferring to a container for storage).
2. Pour your egg mixture into your crust. Top with your toppings (cheese, herbs, etc.)
3. VERY carefully, place pan back into oven.
4. Turn temperature down to 350 degrees F. 
5. Bake for 45-60 minutes until the top of your quiche is slightly brown and puffy (it’ll deflate as it cools).