Instructions

• For the crust:
    1. In large bowl, combine flours and salt. Make well in the center, add olive oil, and mix with fork. Next, add water and lemon juice. Mix well until dough forms a ball.
    2. Place dough onto lightly floured surface. Work until smooth and easy to shape, being careful not to overwork. Divide dough in half and shape each half into ball. Press gently and wrap in plastic wrap. Place pastry in fridge and allow to rest for 1 hour.
    3. Preheat oven to 350°F (180°C).
    4. When ready, remove one ball of dough from fridge. Dust surface and rolling pin with flour. Roll dough out into circle, wide enough to line an 8-inch (20 cm) circle tin. Pierce base of pastry a few times with fork. Line pastry with parchment paper, fill with ceramic pastry beans, and place in oven to blind bake for 15 minutes.
    5. Remove from oven. Carefully remove ceramic baking beans (they will be hot) and discard parchment paper.
• For the quiche filling:
    1. In saucepan, heat olive oil over medium and add onion. Cook gently for 2 to 3 minutes, stirring until softened. Add garlic and cook for around 30 seconds until fragrant. Add canned tomatoes, tomato paste, pinch of sugar, rosemary, thyme, and season with salt and pepper. Simmer for 15 minutes, stirring often, until tomatoes have reduced.
    2. Remove rosemary sprig and allow to cool slightly. There should be approximately 1 cup of sauce.
    3. Preheat oven to 350°F (180°C). Beat eggs and egg yolks in bowl. Brush bottom of pastry crust with small amount of beaten egg. Pre-bake for 10 minutes. Remove from oven and let cool for 5 minutes.
    4. Beat milk into eggs, add salt and pepper to taste, and whisk together. Stir in grated cheeses and tomato sauce and mix well. Pour mixture into crust.
    5. Bake for 30 to 35 minutes, until middle of quiche has set. Remove from heat and let rest for 15 minutes before serving.