The original source of this recipe is the Edna Staebler “Food that Schmecks” cookbooks. This recipe changed my life! For quiche, omit sugar (then sprinkle cheese on the crust, and fill with favourite veg/fish/meat and a custard of 3 eggs with 1 cup milk, sprinkling cheese on top). For dairy free, substitute with soy milk, or use fruit juice, whisking whilst pouring. If you are making a fruit pie, top the pie with streusel.
Mix the flour, salt and optional sugar directly in the pie plate. Combine the oil and the milk. If you are using juice, whisk the juice whilst pouring; as you remember from grade school, oil and water don’t emulsify! Pour the wet over the dry and mix with your fork until all the flour is dampened. Press the dough into the pie plate. If you wish to bake the crust before adding the fillings (this is good for some fruit and custard pies, but I skip this step as I am lazy), prick the crust all over and bake at 425 degrees for 15 minutes until golden.
I don’t bother with roll-out crusts anymore, and quiche is now a normal meal in my house (favourite flavour is pesto). I have tried this with gluten-free flour mix, and it worked, but every gluten-free mix is different, so no guarantees.
BUT, for everything in life there is a compromise. This crust is tender and crumbly, not flaky. I can live with this, but you may not be able to.
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So I just made your pie crust. I think it would be perfect for quiches, although it is very uncooperative. 
We haven’t cut the pie yet, but so far the crust is reeeeeally crumbly. I don’t know if it’s gonna hold all the fruit in once the pie leaves the dish.
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westmonster on 12.12.2010
I have a quiche in the oven right now which I made with this crust. I used spelt flour and olive oil this time.
It was really easy to mix and spread in the pan, but I find it a little salty and it crumbles right off the filling (but a mess is always best…).
I’ll certainly make quiches and pies again with it, because it’s so darn simple! So thank you very much for the recipe!
cookinsinglemom on 6.8.2010
If it’s too crumbly to make a uniform layer in the pan, the crust may need a bit more milk or oil. I have found that my baking is very sensitive to humidity, but this crust is pretty forgiving about later additions.
ADashOfInsanity on 5.29.2010
I use a pie crust recipe almost identical to this…and it’s great! So very easy and has a great taste!
westmonster on 5.29.2010
That sounds so easy and clean-up friendly, I’ll have to try it! Also, I’m not biased toward any type of pie crust since there’s no pie culture whatsoever in Germany, so I think the crumbly-not-flaky thing shouldn’t be a problem. I’ll let you know how it went if I try your recipe!