Bacon and Vegetable Quiche

For the crust: Mound the pastry flour and whole-wheat flour on the work surface and form a well in the middle. Cut the cold butter into pieces and spread all around the flour. Sprinkle the salt the flour and beat the egg into the well. Mix together all the dough ingredients starting from the center and quickly knead with hands to form a smooth dough. Add additional water or flour if needed. Shape into a ball, wrap in plastic wrap and chill in the refrigerator for about 30 minutes.

For the filling: Rinse the cabbage, trim, remove the hard core and cut into fine strips. Blanch the cabbage and the peas in boiling salted water, drain and rinse well. Cut the bacon into small cubes. Peel and finely chop the garlic and the shallot. Sautee briefly in oil a hot pan, then add the bacon and remove from the heat.

Preheat the oven to 180°C (approximately 350°F) on the convection setting. Grease the pie plate with butter and dust with flour.

Roll out the dough on a floured surface into a circle slightly larger than the pie plate. Place the dough in the pie plate and gently pressing the dough along the bottom and sides. Trim off any excess dough with a knife.

Spread the cabbage, peas, dill and bacon mixture evenly in the crust. Combine the crème fraîche, eggs and heavy cream together in a bowl and season with pepper, nutmeg and salt. Whisk until smooth and pour over the base. Bake in the preheated oven for about 50 minutes until golden brown. If the top browns too much before the egg is cooked cover with aluminum foil to prevent further browning.