Whole spelt feta quiche with vegetables + 2 free tricks

"Quiche svuotafrigo" or empty-your-fridge quiche. Exactly what I needed.

Recipe inspired by Giallo Zafferano
time: 30 min preparation + 50 min baking

ingredients
for the crust

• 140 g (1 cup) regular flour OR what I used:
• 120 g (1 cup) whole spelt flour
• 70 g (5 Tablespoons) cold butter, diced
• 50 ml (4-5 Tablespoons) cold water
• 1/4 teaspoon salt

for the filling

• 3 medium potatoes, peeled and diced
• 4 medium onions, peeled and chopped
• 2 small leaks, chopped
• 3 Tablespoons olive oil
• 1/2 teaspoon dried thyme
• 3 eggs
• 100 g (3.5 oz) feta cheese
• 100 - 150 ml (2/5 - 2/3 cup) water
• 1/4 teaspoon salt
• pepper
• 3 small tomatoes, sliced
• 1 Tablespoon grated Parmesan
• olive oil

instructions

1. Prepare crust: In a food processor, pulse flour, butter and salt till sandy. Add water, pulse more, just till sticky. Transfer dough onto a rolling board and with the base of your palm, preform a couple of thrust movements. Form a disk, wrap it in plastic wrap and leave it in the fridge for 30 minutes.
2. Preheat oven to 180C/350F (fan forced function). Prepare a baking form lined with parchment paper. Roll the cooled dough till thin and to fit your form. Use a little extra flour to prevent sticking. Transfer it into the lined form. Pierce it with a fork here and there. Put another piece of paper on top and then a hand full of beans to prevent dough from puffing up during baking. Set it in the hot oven for 10 minutes. Meanwhile...
3. Prepare filling: On a skillet, heat oil on medium/high. Add all the vegetables and thyme. Saute for 20 minutes, adding salt in the middle and pepper at the end. Transfer into another dish for faster cooling.
4. Using a hand-held food blender, blend feta with water till creamy. Add eggs. Whisk the mix lightly with a fork. Add cooled (just to warm temp.) vegetables. Mix it up. Pour it onto the pre-baked crust. Arrange tomatoes on top, sprinkle with Parmesan and drizzle with oil. Set in the hot oven for 40 minutes, till lightly brown on top. Take it out, enjoy it hot, warm or cold. 

notes

• trick no. 1 (from Sonia, the Italian chef): How to line better with parchment paper: crush your piece of paper between your hands, wet it, squeeze the water out, shake it and then line your baking dish. The paper softens up and sticks better to the form;
• ...and I used to butter the form for better sticking.
• trick no. 2 (from me): when out of heavy cream for your quiche, blend feta with water; it's as creamy, tasty and a little lighter; add less or more water, depending how moist is your cheese;
• the original recipe called for a much smaller form, so my crust is much thinner; 
• I say: the thinner the dough, the thinner me;
• quiche is always a hit in my house and this one proved to be no different.