Tomato Quiche with Cheddar and Feta

Prepare a quiche dish with a diameter of 26 cm. Preheat oven to 180 °C. Grease the quiche dish with a little olive oil.

Pile flour onto a work surface, make a well in the center. Add one egg yolk (set aside the egg white for the filling), 100 g cold butter pieces, 1/4 tsp salt, and 4 tablespoons cold water. Quickly knead all ingredients with your hands to form a smooth dough. Wrap the dough in cling film and chill for 30 minutes.

Roll out the dough into a circle (approx. 30 cm), lift it into the dish, and trim the edges neatly. Prick the base with a fork and pre-bake for 15 minutes.