Herb quiche with rye crust

Instructions

1. Make the crust: In a food processor, pulse flours, salt and seeds to combine. Add butter and pulse until mixture resembles coarse meal. Drizzle with 2 tablespoons + 1 tsp ice water. Pulse until dough is crumbly but just holds together; if necessary, add up to 3 teaspoons more water. Transfer dough to a piece of plastic wrap and form into a disk. Wrap and refrigerate at least 1 hour and up to overnight.
2. On a floured surface, roll out dough to a 33 cm (13 inch) round, 3 mm (⅛ inch) thick. Fit into a 23 cm (9 inch) pie plate. Fold edges of dough under and crimp. Freeze 30 minutes.
3. Preheat oven to 200˚C (400˚F). Line pastry shell with parchment; fill with pie weights or dried beans. Transfer pie plate to a rimmed baking tray (sheet) and bake 20 minutes. Remove paper and beans. Bake until golden, 10 to 12 minutes. Transfer to a wire rack and let crust cool completely.
4. Make the filling: Reduce oven to 190˚C (375˚F). In a bowl, whisk together eggs, cream, milk, salt, and pepper. Set pie plate on a rimmed baking sheet and pour custard into cooled crust, stopping just short of top.
5. Arrange herb sprigs on top. Bake 10 minutes. Reduce temperature to 170˚C (325˚F). Continue baking rotating sheet halfway through, until golden and set, about 55 minutes. Transfer quiche to wire rack and let cool at least 1 hour before serving.