Courgette Quiche with Pesto and Seeds

For the seeded pie crust:

• 2 cups (240g) all-purpose flour
• 1 pinch salt
• 3 Tablespoons pumpkin seeds
• 2 Tablespoons sunflower seeds
• 1 Tablespoon poppy seeds
• 1 Tablespoon flaxseed
• 100 ml olive oil
• 100 ml water, lukewarm

For the filling:

• 3 medium courgettes, sliced
• 3 Tablespoons olive oil
• 4 large eggs
• 250 ml whipped cream
• 3 Tablespoons basil pesto
• 150g fresh goat cheese, crumbled
• Salt and freshly ground pepper
• 3 Tablespoons parmesan cheese, grated

For the seeded pie crust:

1. Preheat the oven to 400°F (210°C) and grease an 11.6-inch (30 cm) pie dish or tart pan with oil.
2. In a large bowl, mix all the ingredients for the crust with a wooden spatula until they stick together and form a thick dough. Cover the bowl with a cloth and let sit at room temperature for 5-10 minutes.
3. Roll out the dough into a large disk, and carefully transfer into the prepared pie dish. Cover with a cloth and set aside.

For the filling:

1. Heat olive oil in a large sauté pan on medium-high heat, and sauté courgette on both sides until soft and very slightly golden. Add more olive oil as you go to make sure courgette do not stick to the pan.
2. In a mixing bowl, whisk together the eggs, cream, and basil pesto. Add fresh goat cheese, crumbled, and stir with a spoon. Season with salt and pepper.
3. Spread the parmesan cheese in an even layer on top of the pie crust. Pour the batter all over, then display courgette slices on top.
4. Bake for about 20 minutes or until the filling is set and the crust crispy. Enjoy warm or lukewarm, with a side of greens.