When you want to impress someone or treat yourself to fancy, delicious brunch.

Time to read: 5 mins | Time to make: about 2 hours | Yields: 6 servings

Whole-Wheat Pie Dough

Ingredients

110 g (1 cup) butter , at room temperature

90 g (approx. 1 1/2cups) whole-wheat flour

90 g (approx. 1 1/2 cups) all-purpose flour

7 g (1 tsp) fine sea salt

92 g (6 tbsp) water

Method

1. Place butter in the bowl of a standing mixer. Sift together flours and salt and add to mixer. Mix at low speed just until the mixture is well combined. Add water and beat at low speed just until the mixture comes together. Do not overmix, or you will activate the gluten in the flour too much, and your pastry will be tough. You can also do this by hand.

2. Place dough onto a large sheet of plastic, fold it over, and flatten it into a 1/2-inch thick square. Double wrap and refrigerate for at least 2 hours and preferably overnight.

3. Lightly butter 9-inch tart pan. Roll out dough and line tart pan. Using a fork, pierce rows of holes in the bottom, about an inch apart. Refrigerate uncovered for several hours or preferably overnight.

4. To prebake, heat the oven to 325°F. Line the dough with a sheet of parchment paper. Fill all the way with pie weights (you can also use beans or rice).

5. Bake for 15 minutes, remove weights and parchment and return the pastry to the oven. Bake for 20 more minutes, or until light brown and evenly colored. Remove from oven and allow to cool.

Method:

1. Preheat oven to 350°F (180°C).

2. Heat oil over medium heat in a large skillet and add onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt, the garlic, peppers, and thyme. Cook, often stirring, on medium-low heat 10 minutes more, until peppers are very tender.

3. Increase heat to medium and, a handful at a time, add spinach and stir until each handful wilts. If liquid remains in the pan, turn up the heat and stir while you let it cook off. Remove from heat and transfer to a bowl.

4. Beat together egg yolks and whole eggs in a medium bowl. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in the oven for 5 minutes.

5. Add 1/2 tsp of salt, black pepper, and milk to the remaining eggs and whisk together.

Where the magic happens:

1. Spread pepper and spinach mixture in an even layer in the crust. Stir together cheeses and sprinkle in an even layer on top. Very slowly pour in the egg custard over the filling.

2. Bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve warm and enjoy.

Enjoy!

Notes

The quiche will keep for 3 or 4 days in the refrigerator.

Nutrition facts, per serving:

Energy: 365kcal | Carbs: 29 g | Protein: 12 g | Fat: 20 g