The dough

1. Mix the whole wheat flour with water, olive oil, salt and instant yeast.
2. Let it rest for an hour before being rolled out and placed in the quiche mold.
3. Once you shape it in the mold, line the dough with cling film and add dried pulses (chickpeas or beans) to weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides.
4. Bake for 8 min at 200°C.

The filling

1. Place egg, black pepper and light cream (or 50g milk+ 2 tbsp. butter) in a large mixing bowl and whisk together then add thyme, basil leaves, chives (or half an onion), olives, Bulgarian Cheese or Feta.
2. Mix all the ingredients then pour the filling into the crust.
3. Add the cherry tomatoes and bake in the oven for 22 min at 200°C or until golden brown. Let it cool then serve.