For the whole wheat pastry:
300g whole wheat flour
1 egg yolk
For the quiche filling:
10ml olive oil
4 onions, chopped
2 yellow peppers
1 packet spinach
125g brie cheese
200g mozzarella cheese
5ml rosemary, chopped
For the custard:
To make the pastry: place the flour, butter and salt in a food processor and mix together.
Add the egg yolk mixed with the water and pulse a few times until a dough has formed.
Place the pastry in the fridge for 15 minutes.
Then roll it out on a floured surface and place in a greased quiche tin.
To make the quiche filling: place the butter, olive oil and onions in a pan and cook until caramelised.
Chop up the other ingredients and mix them together with the onions in a bowl.
To assemble the quiche: preheat the oven to 180°C. Spread the filling on the pastry base.
Mix the custard ingredients together and pour over the top.
Bake the quiche for 40–50 minutes.
This recipe serves 8 people
Source: SA Garden and Home Magazine