Tomato & bell papper quiche

To make the pastry shell simply put both the flours in a bowl and whisk a few time to mix them well. Now add in the chopped butter and mix with your hand till it is a course sandy texture.
Now slowly add in the water to form dough. Do not add extra water. This water should be sufficient to get dough that comes together. Don?t over knead.
Wrap in a cling wrap or aluminum foil and put in the refrigerator for 15 ? 20 minutes.
While the dough is resting in the refrigerator slick up all the vegetables. Now in a deep pan add olive oil and add in all the vegetables and sauté for 5 minutes on medium heat. Add in the salt and pepper to taste. By now the vegetables will start releasing water. Turn to high and cook for another 2 ? 5 minutes.
To make the custard just mix the eggs and milk and whisk well. Crumble the cottage cheese and add to the mix and let soak.
Take out the pastry dough and roll into a circle about ½? thick.
Take a tart mould and grease with some butter. Place the rolled dough and press to fit. Remove the extra dough that over hangs.
With a fork prick holes all over the dough. This helps to release any trapped air in the dough and bake better.
Preheat the oven at 180C for 10 minutes. Now place the tart dish in the oven and bake for 10 minutes.
Take out the tart dish. Add in the cooked vegetables and top up with the custard and cottage cheese.
Now return to the oven and bake for 35 minutes or till the top begins to brown.
Remove from oven and set aside to cool.
Cut to pieces and serve warm or cold.

Makes : 1 8? pie