Start by grating or cubing the cold butter and placing it in the fridge while you measure out the other ingredients.

In a large bowl, mix the whole wheat flour, all-purpose flour, and salt together.

Add the cold grated or cubed butter to the flour mixture and quickly combine it with your hands or a pastry cutter until the mixture resembles large beans.

Stream in the ice-cold water while mixing the dough with your hands or a spatula. Mix until the dough comes together in a shaggy mass. Avoid over mixing or waiting for the dough to become wet or sticky.

Form the dough into two disksl, wrap it in plastic wrap, and refrigerate for at least one hour, or preferably overnight for the best results.

While the dough is resting, work on the filling. Cut the ham or bacon into small pieces. If using something fatty like bacon, then you do not need to grease your skillet. Fry until crispy and the fat has rendered off. Put it to the side. Pour off the excess fat. Dice the onion. Sauté the diced onion in the leftover grease. Season with salt to taste. Continue frying until done. Set aside and let cool.

In a mixing bowl, whisk together the cream and eggs. Season with salt and pepper.

Preheat the oven to 190°C (375°F).

Roll out the chilled dough on a floured surface and carefully transfer it to a tart pan. Gently press it into the dish, trimming any excess dough. Do this with both pieces of dough.

Par-bake the shell. Line it with foil and fill it with dry beans or pie weights. Bake for 20 minutes. Then, remove the beans and the foil, then brush the crust with beaten egg. Bake for an additional 5-10 minutes or until the . Do this exact procedure for both shells.

Once the shells have cooled, layer the first with cooked onions on the bottom, followed by the bacon/ham. Pour the egg and cream mixture over the filling and sprinkle the cheese on top. Into the second, fill the bottom with frozen peas, forming an even layer. Pour the base over the top and sprinkle with cheese.

Place the quiches in the preheated oven and bake for approximately 20-30 minutes, or until the filling is set and the top is golden brown.

Allow the quiches to cool completely before serving.