CRUST FOR QUICHE

2 CUPS WATER
3 LBS. FLOUR (NO YEAST)
2 TSP. SALT
5 TBS. EXTRA VIRGIN OLIVE OIL

PLACE FLOUR ON BOARD AND MAKE A WELL IN THE CENTER.

IN THE WELL ADD THE SALT AND OLIVE OIL AND SLOWLY ADD THE WATER WHILE MIXING AND KNEADING WITH YOUR FINGERS.

FLOUR YOU FINGERS REGULARLY TO KEEP THEM FROM GETTING STICKY.  DOUGH IS READY WHEN NOT STICKING TO YOUR HANDS.

DIVIDE DOUGH IN HALF, USING HALF FOR SPINACH QUICHE AND HALF FOR GARLIC QUICHE.

ROLL OUT UNTIL THIN FOR CRUST.

IN ITALIAN "QUICHE" IS CALLED.......QUICHE