Whole wheat spinach-shallots quiche

Ingredients

• 150 g Wholegrain flour
• 90 g Cold butter, diced
• 40 ml Water, cold
• 2 1/4 pinch Salt
• 190 g Fresh spinach, washed
• 2 1/4 pcs Spring onions
• 40 g Ramsons
• 90 g Edam cheese
• 2 1/4 pcs Egg
• 110 ml Milk, low fat
• 75 ml Cream, light
• 3/4 pinch Black pepper, ground
• 3/4 pinch Nutmeg, ground
• 3 pcs Cherry tomato
• 3/4 tbsp Oilve oil

Method

1. For the quiche dough, crumble the cold, chopped butter with the wholemeal flour, add the salt and cold water and knead into a dough.
2. Roll out on a floured pastry board and place in the pie tin.
3. Place a parchment paper on top of the dough and place 1-2 handfuls of dry beans on top as a weight.
4. Preheat the oven to 180 Degrees (350 F) for 10 minutes, then without the baking paper and beans for a further 10 minutes.
5. Prepare the stuffing: finely chop the spring onions and fry them in a pan with a little oil until golden.
6. Add the spinach and the spring onion and fry.
7. Beat the eggs with a little salt, then add the milk, cream, the remaining spices and the grated cheese.
8. Stir in the spinach and onion mixture and pour over the pie crust. Top with halved cocktail tomatoes and bake in the preheated oven for 30-35 minutes until done.
9. It is ready when the top is firm.