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In a large bowl, mix the flour and the salt.
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In a measuring cup, mix the water and the honey. Then add the oil.
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Pour the liquid mixture over the flour, and mix using a fork. You might need to use your (clean) hands at the end.
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Form a ball and divide in 2. Put one half at a time in-between 2 large pieces of parchment paper, and using a rolling pin, press down until the dough is about 1/3" thick, and large enough to cover a 9" diameter pie container. Remove one side of the parchment paper, put the pie container upside down on top, then flip it over and remove the other paper. Push the dough to fit the pie form. You can use a knife to cut around the excess off the edges.
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Repeat with other half.
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Using a fork, prick the 2 pie crusts all over and cook in a 425 F oven for 8-10 minutes. Remove from oven and put aside.
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While the crusts are cooking, quickly sauté the vegetables in a large pan over medium heat, in a bit of olive oil. Add the spinach last, in the last few minutes of cooking.
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In a large bowl, whisk the eggs very well, then add the cream, and 1/2 tsp grey sea salt and some freshly ground black pepper to taste. Whisk.
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Distribute the cooked vegetables in both quiche crusts, then pour some of the egg mixture over, delicately. Make sure the vegetables are equally distributed in the crust. Add cheese over.
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Cook in a 425 F oven for about 20-25 minutes, or until nicely golden on top and cooked through.
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Serve immediately, with a large green salad.