Tomato Quiche with Cheddar and Feta

Prepare a quiche dish with a diameter of 26 cm.

Pile the whole wheat flour onto a work surface, make a well in the center, and add one egg yolk (from the first egg), the cold butter in pieces, a pinch of salt, and 4 tablespoons of cold water. Quickly knead all ingredients with your hands to form a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.

Preheat the oven to 180 °C top/bottom heat. Grease the quiche dish with a little olive oil.