PARMESAN CRUSTED QUICHE w/ CAPER BERRIES AND SUN DRIED TOMATOES

I just landed in my own couch again after 24 great hours at Visingsö and my parents. My hands are seriously stained from all the berries I’ve been picking today – raspberries, blackberries, strawberries, three colors of currant and gooseberries that will be going into my freezer for later use. Each and every one of them grown with love by my mum and dad. I feel so spoiled.

This quiche have all the flavors of summer for me – the slightly tangy caper berries together the sweet sun dried tomatoes and the red onion just reminds me of all those summer nights in the garden. Socializing over some grilled meat, a cheesy quiche and a salad. And this crust! Trust me when I’m saying that you’ll never make a regular one after eating this – the parmesan makes it saltier, crumblier and the wholewheat flour gives it the body it needs with all those strong flavors in the filling.

Parmesan crust;
240 g wholewheat flour 
150 butter, diced
50 g parmesan cheese, grated
3-4 tbs cold water 

Mix everything except the water in a food processor to a crumbly texture, add in the water and mix quickly into a dough without overworking it. Wrap the dough in cling film and allow to rest in the fridge for 30 min. 

Preheat the oven t0 225 degrees. Either roll out the dough and cover the quiche pan with it or press it out directly in the pan with your fingers. Allow to cool down 5 min in the freezer before blind baking the crust for 10 min. 

Filling;
10 caper berries
5 sun dried tomatoes 
Handful of baby spinach
1/2 red onion 
90-100 g cheese
3 eggs
300 ml milk

Chop the caper berries, sundries tomatoes and baby spinach into smaller pieces. Finely slice the red onion and place all of the filling into the blind baked crust. Sprinkle over the cheese. In a bowl, whisk together the eggs and milk together with salt and pepper and pour over the rest of the filling. Bake for 20-25 min or until a toothpick comes out clean, allow to cool down slightly before serving.