Herbed Tomato Quiche

Blend the flour, butter, salt and lemon rind until the mixture looks like cornmeal.

Sprinkle the liquid over the dough; toss lightly with a fork and gather into a firm ball.

Press the ball into a flat round; wrap in wax paper and then in a plastic bag and chill for at least 30 minutes.

Roll gently into a 13-inch round; roll pastry around rolling pin and unroll over quiche mold. Carefully push pastry on sides down against base where it meets sides to thicken and strengthen so shell can stand unmolded.

Trim excess off top or roll under to form a narrow lip.

Prick the bottom of the shell with a fork and chill or freeze for 1 hour. Then line the shell with buttered foil; weight down with rice or beans and bake in bottom third of hot oven (400°) for about 15 minutes or until it begins to set.

Carefully remove foil and bake another 10 to 15 minutes or until it is lightly colored.

Remove shell from pan and cool on wire rack.