To make the crust: Mix all dry ingredients in a bowl. Add cold butter cut into pieces and work in butter until the mixture is crumbly.
Then drizzle in the water, stirring gently until all is evenly moistened. Pat the dough into a disk, wrap and refrigerate for 30 minutes or overnight.
Blind baking the crust : Transfer the dough to a floured surface or parchment paper and roll it so that it can fit in the tart pan well.
Line the pan with the dough, crimping the edges. Poke the crust with fork so that it won’t puff up during the baking. Refrigerate pressed-in dough for 30 minutes before pre-baking. Cover with parchment paper and place pie weights or beans or rice and blind bake them at 190 degree centigrade for 10 minutes. Remove the weights and cool completely before adding the filling.
To make the filling : Heat olive oil over medium heat in a large pan. Add the onions and cook for 5 minutes. Add the spinach, mushrooms, spices and heat for another minute and turn off the flame.
Preheat the oven to 190 degree centigrade. Combine the eggs, cream, pinch of salt and pepper in bowl and mix well .
Line the bottom of the crust with cooked filling and then add the egg-cream custard mixture. Now set sausages and salamis on the top also add sliced olives.
Finally top with cheese. Bake the quiche for 35 to 40 minutes, until the edge of the crust is brown and the filling appears set. Remove the quiche from the oven, and serve warm.