In a bowl or work surface mix together flour salt and oregano.
Rub the cold butter with the flour till it resembles coarse crumbs (some may also be pea size crumb)
Mix with the finger very gently to bring the flour and butter mixture together to form a dough (do not work too much on a dough).
Wrap the dough in a cling film and refrigerate it for 30 mins.
Take out the dough, place it between two parchment paper and roll it gently to form a circle of 14 inch diameter.
Very gently place the rolled crust in the tart pan (7 inch) uniformly and cut out the extra portion.
Pre heat oven at 200 degree centigrade.
Now place the piece of parchment paper on the tart in the center and fill it generously with pie weight or raw rice.Bake the tart crust for 15 minutes.
After 15 minutes very carefully remove the pie weight and the parchment paper from the tart.
In a bowl, beat well crème fraiche, egg, celery, chili flakes, salt and pepper.
In the prepared tart, evenly spread the layer of pesto.
Over the pesto, spread the layer grated cheddar cheese.
On the cheese layer, spread evenly mixed veggies.
Pour crème fraiche and egg mixture evenly just enough to cover the veggies.
Arrange the sliced cherry tomatoes on the top and sprinkle the chopped dill leaves.
Bake the quiche at 180 degree centigrade for 40 to 45 minutes or till done.Cut it in slices and serve them warm...
Share your version with a Cooksnap photo