Quiche with three cheeses, roasted grapes, and rosemary

Put all the ingredients for the pie crust in a food processor and mix briefly until it comes together. Form a round flat ball between two sheets of baking paper and let it chill for 1 hour. Remove from the fridge. Let it come to room temperature for 10 minutes and roll out to a thickness of 2 to 3 centimeters. Preheat the oven to 190 °C.

Press the dough into a tart pan. Cover with baking paper and pour baking beads or beans on top. Even if you are using ready-made puff pastry or pie crust, which is also perfectly fine, you need to do this step. First, do a 'blind bake', that's what it's called.

Bake for 25 minutes at 190 °C and let cool.

Mix goat cheese, eggs, cornstarch, pepper, salt, and nutmeg in a tall measuring cup and blend smooth with an immersion blender. Crumble in the feta and mix well with the grated Parmesan cheese.

Drizzle the grapes with olive oil, pepper, and salt and roast for 10 minutes in the oven at 190 °C. Set aside.

Reserve some juice from the grapes while baking to serve over the salad later.

Remove the baking paper with the beans or beads, pour the cheese mixture onto the bottom. Add the grapes and rosemary.

Bake at 185 °C for about 25 to 30 minutes. Let cool slightly.

Put the salad in a bowl and mix with olive oil, vinegar, pine nuts, pepper, and salt, and the grape juice.