Wholemeal pastry doughs can be more difficult to handle than white. They tend to be crumbly and break apart easily. To overcome this problem, add a little extra water to make a softer mixture, more like a scone dough. Knead the ball of dough before attempting to roll it out. Despite the extra handling, wholemeal pastry is deliciously tender and crisp. This quantity will line a large pie plate or quiche dish 20-25cm in diameter (without lid).
1 cup wholemeal flour
1/4 tsp salt
50g butter, chilled
Water to mix
Combine the flour and salt. Chop or grate the butter into small pieces. Rub into the flour until the mixture resembles course breadcrumbs. Add sufficient cold water to make a soft dough. Knead on a floured board until the dough is well mixed, not sticky, and shows no tendency to crumble.
Roll out to fit a well-greased pie plate or dish. I roll the pastry on a board, then roll it up around the rolling pin, and use that to lift it into the dish in one piece, unrolling off the rolling pin across the dish.
2 TBSP butter
1 small onion, finely chopped
400g green tomatoes, sliced
100g mushrooms, sliced
100g ham, chopped
1 TBSP finely chopped fresh herbs (dill, fennel, tarragon or parsley - I used parsley)
1/2 cup milk
1/2 cup cream
1/4 tsp salt
Optional: freshly ground black pepper
In a large frying pan, melt the butter and sauté the onion until soft. Add the tomato slices and cook gently until tender. Add the mushrooms and cook for a few more minutes. Remove from the heat. Stir in the ham and chopped herbs. Allow to cool a little. Spoon into the pie shell.
In a bowl, beat the eggs, milk, cream and seasonings. Pour over the pie. Bake in a moderate oven (190C) for 30-45 minutes or until the custard is set.