1. Begin by making the pastry: Pulse the flour and butter in a food processor until it resembles breadcrumbs. Add the parmesan and chopped mint, pulsing again until evenly mixed. Add the egg, whizzing until the pastry just comes together (at this point add a little extra flour if the mixture is too soft or a little cold water if too stiff). Turn onto a floured board, lightly knead to smooth then wrap in cling film and chill for at least an hour.
2. Turn the pastry dough onto a floured surface and roll to fit a 23cm quiche dish, prick the base with a fork and allow to rest whilst the oven preheats to 180C.
NOTE: When lining a quiche dish with pastry I like the sides to be a little thicker than the base, which I then gently ease upwards a little to counterbalance any shrinkage.
3. Bake blind
for 10 minutes, remove the beans and return to the oven for a further 5 minutes. Remove and allow to cool – if the pastry rises, carefully make 3 or 4 incisions with the tip of a sharp knife, allowing the air to escape.