Healthier French Quiche

Preheat the oven to 350°F (350°F) and set a rack in the middle position.

In a mixing bowl, combine the wholemeal spelt flour, Greek yoghurt, and a pinch of salt; stir until a smooth, cohesive dough forms.

Turn the dough onto a lightly floured surface, knead briefly (about 30 seconds) to ensure even texture, then shape into a disc.

Roll the dough out to about 3 mm thickness and gently press it into a 23‑cm (9‑inch) quiche tin, trimming any excess.

Cover the crust with parchment paper and fill with baking beans or rice; chill in the refrigerator for 15 minutes while the oven finishes heating.

While the crust chills, whisk together the cottage cheese, eggs, and milk in a large bowl until smooth; season with a pinch of black pepper.

Fold the smoked salmon, chopped spinach, asparagus pieces, and peas into the egg mixture, distributing evenly.

Remove the parchment and beans from the chilled crust, then pour the filling over the base, smoothing the top with a spatula.

Bake the quiche for 25–30 minutes, or until the centre is set and the edges are lightly golden.

Allow the quiche to rest for 5 minutes on a wire rack before slicing and serving.