Crust for one pie top and bottom or 2 pies bottoms only:

2 cups flour

1 stick butter

5-6 TBSP water

Cut in butter to flour with pastry cutter, or forks or butter knives. Touch the dough with your hands as little as possible using mostly utensils.  The butter should be no larger than the size of peas.  Then stir in the water with a butter knife until mostly blended. Then knead minimally into a ball, cut in half.  Roll into ball and then into about a 12 inch flat round for one of the crusts.  Repeat for second crust.

Quiche for one pie

4 - 6 eggs

1 cup milk (add 1/4 cup for each egg over 4, ex. 6 eggs=1 1/2 cup milk)

1/2- 1cup shredded cheese

1/4 finely chopped onion

1/2-1cup chopped vegetable (slightly steamed or sauteed)

1/4 cup finely chopped meat (optional)

1/4-1/2 tsp. ground nutmeg (optional)

1 tsp. salt

1/4-1/2 tsp. pepper

In layers, spread finely chopped onion evenly on top of the rolled out crust in pie dish. Add other vegetables and/or meat.  Add the grated cheese as the last layer.  Blend together in a blender eggs, milk and optional nutmeg, salt and pepper.  Pour over everything in the crust.  Bake for 45 min. to an hour at 350 degrees on a middle rack, until the mixture doesn't jiggle in the center.