Tomato & Pesto Quiche

• 100 grams wholewheat flour
• 100 grams all-purpose flour (feel free to amend the kinds of flour, but be careful with using more wholewheat flour as it will weigh the dough down and will not rise as much)
• 66 grams creme fraiche
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 66 grams cold water
• 110 grams butter, diced in cubes
• 2 tablespoons lemon juice
• 4 tablespoons pesto (I used homemade rocket pesto)
• 3 eggs
• 125 grams creme fraiche
• 1 teaspoon freshly ground black pepper
• 200 grams feta cheese or soft goat cheese, crumbled
• 400-500 grams cherry tomatoes

1. Mix all the dough ingredients (flour, butter, cold water, salt, pepper, lemon juice and 66 grams of creme fraiche) and knead it into a supple dough. Refrigerate an hour before use (it will perform better in the oven and it will be easier to handle). In case you make extra portions of dough, simply wrap them in plastic foil (or put them in a sandwich bag) and freeze them.
2. After taking the dough out of the fridge, simply press the dough into a buttered form with your fingers (I find that greasing the form is not really necessary as the dough is buttery enough). There is no need to pre-bake the crust, and you can simply make the filling and pour this into it.
3. Make the filling by mixing the pesto (either left behind in your blender or straight from you jar) with the creme fraiche, eggs, and the cheese if you don't feel like sprinkling it on top. Pour the mixture into the form and drop the cherry tomatoes in it. Cover with the cheese (if you haven't already put it in there).
4. Bake in a moderately hot oven on 180 degrees Celsius for 40 - 50 minutes (when done, the quiche piece are easy to remove from the pan).

flour, flour, creme fraiche, salt, freshly ground black pepper, cold water, butter, lemon juice, pesto, eggs, creme fraiche, freshly ground black pepper, feta cheese, tomatoes

Taken from food52.com/recipes/32118-tomato-pesto-quiche (may not work)