Mash together cream cheese and butter.

Sprinkle in flour and salt; mash with a fork until they are just tiny grains.

Then knead only once or twice, until it just comes together.

Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight.

Roll between 2 pieces of wax paper an hour before using.

Fit the pan, crimp edges, and freeze at least 45 minutes.

Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes.

Remove from oven and cool.

Proceed with usual quiche recipe.