Tomato Quiche with Cheddar and Feta

Prepare a quiche dish with a diameter of 26 cm.

Heap the wholemeal flour onto a work surface, press a well into 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 into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.

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