Quich first: combine all the quich ingredients and set aside in a bowl
Crust: combine the flour and salt, then cut in the butter until crumbly, then add th water until it gets sticky enough to roll out. Roll out on a floured surface then place into an 8 or 9" slillet (cast iron is THE best). Sprinkle a bit of grated cheese on the bottom
Pur your liquid quich into the crust. If you have left over dough hanging over just fold it over.