Spring Quiche, with Butternut Squash, Peas and Feta

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.