Quiche crust:

Cup of Yum
1. Make crust: Place the flour, salt, cold butter cubes, and dried herbs in the food processor. Process until the mixture resembles breadcrumbs, then add the cold water and process for just a few seconds until the dough starts to come together.
2. Knead: Turn the dough onto the working surface and knead briefly to form a ball.
3. Refrigerate: Wrap it in plastic foil and refrigerate it for about an hour.
4. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
5. Take the dough out of the fridge, flatten it well, and press it in the pie dish. You could also roll it, but I find pressing it works just as well in this case.
6. Bake crust: Prick it with a fork all over and bake it for about 10 to 12 minutes until slightly golden.

Quiche filling:

1. Prepare ingredients: Crumble the feta with your hand or with a fork, grate the Gouda or Cheddar cheese, cut the green onions into fine rings, chop the peppers into fine cubes and chop the dill.
2. Beat the eggs, add the cheese, vegetables and herbs, some salt and pepper, and mix well.
3. Take the quiche crust out of the oven and sprinkle the dried breadcrumbs evenly on top. This will prevent the dough from becoming soggy.
4. Pour the filling into the form and continue baking for 30 to 35 minutes until the quiche is golden and set.
5. Take out of the oven, let cool slightly and serve with a green salad on the side.