Leek and Carrot Quiche with Graham Crust

This is a very simple quiche that serves great as a side to Danish Meatballs (see recipe) or on its own with a large side salad.

Crust:
2    oz graham flour
1.5 oz wheat flour
1    tbs olive oil
3    tbs cold water
1/4 tsp salt

-Mix alt the ingredients together and knead it with your hands. The dough should be soft; add a tiny bit more water until the desired consistency is attained. Wrap in film and leave in fridge for about half an hour.
- Heat the oven to 400 F. Grease a pie mould with olive oil and roll out the dough. Fit it in the mould, it does not have to fit perfectly but use your fingers to stretch the dough to come up the sides.
- Use a fork to poke small holes in the crust and bake it in the oven for ten minutes. Take it out.

Filling:
2 carrots (app. 4 oz)
2 medium sized leeks
2 eggs
1/2 cup milk
pinch of nutmeg
salt and pepper
1 oz grated cheese

-Finely slice the leeks and carrots. Bring a small saucepan of water to the boil, add salt and gently cook the vegetables for a couple of minutes. Drain (if you are making meatballs save the water and use as liquid with the meat) and set aside.
-Whisk the eggs, milk, nutmeg, salt, and pepper together in a bowl and grate the cheese.

-Spread the cooked vegetables over the quiche crust. Pour the egg mix over the vegetables (it should just cover them, if not you can add a bit more milk) and sprinkle the cheese on top.
-Cook in the oven for app. 35 minutes until the crust is crisp and the top lightly browned. Take out and leave to cool at least ten minutes.

This could be devoured either hot, at room temperature or cold out of the fridge - I love it either way!