Roman Cauliflower Creamy Quiche

For 8

For the Crust

200 g whole-wheat flour

100 g flour

150 ml cold water

50 g extra virgin olive oil

2 Tbsp sesam seeds

1 tsp salt

For the Filling

1/2 broccolo romanesco (roman cauliflower), broken into florets

100 g black taggiasca olives

200 ml milk

150 ml cream

150 g goat cheese

3 eggs

salt and pepper

In a large bowl mix together flours, sesam seeds and salt, add the water, the olive oil and knead until well combined, smooth and elastic. Wrap the dough with some clingfilm and let rest in the fridge for about 30 minutes. Preheat the oven to 180°. Steam the roman cauliflower for about 6/7 minutes, until tender. Mash the goat cheese with a fork. In a bowl beat the eggs with milk, cream, salt and pepper until well combined. Roll out the dough and make a circular shape, press it into a greased 22 cm diameter tart pan. Spread the florets into the bottom of the pie crust, add the goat cheese, the egg mixture and finally the olives. Bake for about 30 minutes or until quiche is set and golden. Let cool the quiche before serving.