it's serrated, but it rolls and doesn't get the dough sticky. so, from here... you get it rolled out to the size you want. and it's pretty fast if you work quickly with a nice, cold dough. and from--i think at this point, you have a nice shape. put this in the refrigerator and chill it down just as it is, and you can fold it. it's really tough. so, what you want to achieve iq, i would get here a nice fluted pan. pie dgh is inside. just spray the inside and press this in and chill this for another 20 minutes. so, we get started with that. i'm going to slice up some of these shallots. and you can be messy with them, 'cause you want to taste them. you don't want them too fine. you don't know what they are. so, just a few on the bottom. and we're gonna start with, ohh, these beautiful mushrooms. look at that. pull them apart. people like to op them up too fine. when i eat a mushroom quiche, i want to see what it is. so, you get these beautiful colors. and i'm also going to add just a little bit of these small, beautiful sweet tomatoes. so, it makes the color pop and