This is my absolute favorite quiche or tart crust. I call it 2.2.1 because it's easy to remember the measurements that way.
Dump it all into a food processor and blitz until it comes together into a ball.
Flatten into a spring form pan or pie plate. You can also roll it out in between two sheets of parchment paper, and freeze until you're ready to use.
I like blind baking this crust first. At 375 for 8-10 minutes. Then add your filling and bake until done.