Whisk the egg and ice water together in a small bowl and set aside.

Combine flour and salt in a food processor, pulse briefly, then add butter and pulse until coarse meal texture forms. Add egg mixture and pulse to create dough.

Roll out dough on a floured surface to fit quiche pan. Press dough into pan and trim excess with a paring knife.

Freeze the dough in the pan for 20-25 minutes to ensure a flaky crust.

Fill and bake the chilled quiche crust as desired.

DEVOUR!