for the shortcrust
100 g whole wheat flour
120 g all purpose flour
1/2 tsp salt
110 g butter
2 tbsp white wine vinegar
for the filling
2-3 carrots (depending on their size)
100 g peas
1 clove garlic
40 g spinach
100 g feta
200 g ricotta
50 g greek yoghurt
1 bunch of mint
freshly ground pepper, sea salt, freshly ground nutmeg
for the crust mix the flours with the salt. then add the cold butter cut into small pieces with a knife. add the vinegar and with your hands quickly knead the mixture into a smooth dough. let the dough rest in the fridge for at least half an hour.
meanwhile prepare the filling. wash and chop the carrots. if you don't like them a little crisp in your quiche (as they will be when added raw), roast them for some minutes in a little olive oil.
chop onion and garlic. in a pan heat a little olive oil, add onion and garlic, then add the spinach and turn off the heat. season with salt, pepper and nutmeg.
in a bowl whisk together ricotta, yoghurt, egg, chopped mint and chopped feta. season with salt, pepper and nutmeg (keep in mind that carrots and peas aren't seasoned).
enter shortcrust. knead the dough until smooth. then roll it out the on a piece of parchment paper. (this way the quiche will come out of your baking dish easier) put the dough on the paper into the baking dish and with your fingers adjust the edges.
spread the ricotta mixture on the dough and add carrots, peas and spinach. gently press the veggies into the mixture. sprinkle with some freshly ground pepper and a little olive oil.
bake at 190 degree celsius (370 F) for 35-40 minutes.
enjoy with a simple salad.