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Spring Quiche, with Butternut Squash, Peas and Feta

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Ingredients

For whole wheat crust

  • 187 grams all-purpose flour
  • 188 grams whole wheat flour
  • 1 teaspoon dried thyme
  • 1 cup butter, cold
  • 1/2 teaspoon salt
  • 8–9 tablespoons  ice water

For filling

  • One small butternut squash, peeled and cubed
  • 1 teaspoon olive oil
  • 8 ounces feta cheese, cubed
  • 2 cups shelled English peas
  • 4 eggs
  • 2 cloves of garlic, minced
  • 1 cup European-style plain yoghurt
  • 1 cup whole milk
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon freshly ground nutmeg
  • Baby kale

Preparation

Click here for preparation method.

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