2 cups fine wholemeal flour [or 1 cup w/meal 1 cup white]
1 teaspoon salt
1/2 cup oil
1/2 cup water
Mix dry ingredients in a large bowl with the salt. Make a well in the centre.
In a measuring jug, add the oil and the water. mix with a fork until thick.
Add the oil/water mix to the flour and mix gently.
Once combined, divide in half if using for two quiche bases or a lid and base.
The best method for rolling out this pastry that I have found is to cover your bench with a couple of sections of clingfilm, and to place a layer of clingfilm over the pastry as you roll it out.
The pastry tends to stick to surfaces and rolling pins without using clingfilm/freezer bags.