Place apple cider vinegar and water into a small jug and put into the freezer for 10 minutes to get really cold whilst you gather your other ingredients

Place flour, butter and seasonings into TM bowl and mix 6 seconds / speed 6

Add egg yolk and vinegar/water from freezer and knead 30 seconds … the dough should have come together, but if not press some between your fingers and it should stick together … if not add another 2 tsp cold water and knead or another 20 seconds

Place dough onto lightly floured bench top and press together into a disk

Wrap in Glad Wrap and refrigerate for 1 to 2 hours before rolling – this is important as it allows the butter to set again, and the gluten to relax which helps to minimise shrinkage when baking

Have your chosen tart tin sitting on a baking tray

On a very lightly floured surface use medium pressure to roll pastry from the centre out, turning a ¼ turn frequently until you have the desired size for your tin (aim for approximately 4mm thickness, and lightly flour your bench and rolling pin as needed to prevent sticking)

Using your rolling pin, lift the pastry circle and place gently into your tart tin so that the pastry is lightly lying over the edge of the tin

With your hands, carefully lift the pastry edges and use your fingers to position into the corners of your tart tin so that you are not stretching it into the base

Rotate your tin and continue using your fingers to lift the pastry into the corner edges, then use your fingers to press down onto the pastry which is sitting on the edge of the tin so that is cuts through the pastry creating a nice neat edge

Once you have done this, press your fingers lightly against the upright side of the pastry in the tin to secure the pastry to the sides

Prick the pastry base well with a fork, and place into the fridge for 30 minutes

Preheat oven to 180 degrees fan forced, and place rack into middle of oven

Remove pastry from fridge, line with baking paper, and fill with baking beads/beans or rice

Place tray into oven and bake for 25 minutes until pastry is lightly coloured around the edges

Remove baking paper and beads from tart shell and return to the oven for a further 15 to 20 minutes, or until base is lightly coloured

Allow to cool for at least 15 minutes

Fill your tart shell as per chosen recipe, return to oven and bake for 35 to 40 minutes, or until top of quiche is a nice golden colour

Rest for 10 minutes before cutting and serve

Delicious served cold too

Follow method above from point 1 up to and including point 10

Remove baking paper and beads from tart shell and return to the oven for a further 20 to 25 minutes, or until base is a deep golden colour

Fully baked shells will keep in a sealed container for a couple of days

Fill and serve as desired

Preheat oven to 180 degrees fan forced and place rack into middle of oven

Place cheese into ™ bowl and chop 8 seconds / speed 8, place into pastry case, do not clean ™ bowl

Place ham, chicken or salami into ™ bowl and chop 3 seconds / speed 5 ... place into pastry case on top of cheese, do not clean ™ bowl (NB: or for meat free use 200g fresh ricotta or feta, lightly broken up over the cheese)

Top filling with peas and spring onions

Place eggs, cream, mustard and seasonings into ™ bowl and blend 15 seconds / speed 3

Pour over filling

Bake for 30 minutes, turn quiche around and continue for another 10 to 15 minutes until filling is set and the top is golden coloured

Allow to rest for 10 minutes before cutting and serving

Delicious cold too