Ooooops!

Yesterday I decided to do some baking mainly because I needed some more bread so while it was rising, I decided that I would also make a quiche to have with some salad later.
Now I must admit that my pastry always turns out very short and crumbly and I have to take great care especially when rolling it out so that it doesn't break everywhere. Instead of using my usual recipe, I pulled out one of my oldest cookery books and used their recipe for shortcrust pastry which is mixed with water (I usually use an egg).
As I find it difficult to rub the fat into the flour because of arthritis, I make my pastry in the food processor. Once it had formed into a ball of dough I took it out, put it in some cling film and chilled it in the fridge for an hour while I made a sponge. I took the pastry from the fridge and carefully rolled it out and lined the flan tin but it was still breaking up so I patched it, pricked it all over with a fork and gave it a good brushing with some beaten egg then returned it to the fridge for about twenty minutes before putting in the oven.
When it had baked, I removed it but to my dismay the bottom had cracked. I knew the filling would leak through the cracks so I removed it from the tin and put it in a glass pie dish then put in the peppers, onions and cheese that I had prepared for the filling and poured in the beaten eggs and milk then baked it.
It cooked alright but when I took it out of the oven it looked nothing like a quiche as the filling had gone through the pastry so I ended up with the pastry case in the middle of the quiche filling instead of around it. Never mind, it tasted good but I'm just glad that no one was coming to dinner!