FOR THE CRUST:
2 Tablespoons Toasted Sesame Seeds, Divided
1 cup Plus 2 Tablespoons Stone Ground Whole Wheat Flour
½ teaspoons Salt
6 Tablespoons Cold Butter, Cut In Cubes
2 ounces, fluid Cold Water

FOR THE FILLING:
3 Medium Beets, Sliced
1 Sweet Onion, Sliced
2 Tablespoons Olive Oil
¼ cups Balsamic Vinegar
Salt And Pepper
1 cup Spinach
3 Eggs
½ cups Greek Yogurt
½ cups Milk
½ Tablespoons Dried Rosemary
Salt And Pepper
6 ounces, weight Goat Cheese
¼ cups Grated Parmesan

For the crust:
Gently grease quiche pan and sprinkle with 1 tablespoon toasted sesame seeds.

In a food processor, add flour, salt, and cold butter. Pulse until crumbly. Add water and pulse until dough forms. Add remaining 1 tablespoon toasted sesame seeds and pulse 2-3 times, until combined.

Remove pastry and form into a ball. Using a rolling pin, roll out pastry on a lightly floured surface. Line prepared quiche pan with the pastry and set aside.

For the filling:
Preheat oven to 375°F.

Add beets and onions to a baking sheet in a single layer. Drizzle with olive oil, balsamic vinegar. Season with salt and pepper. Roast 30 minutes. Remove from oven and add baby spinach to baking sheet. Roast an additional 5 minutes. Remove from oven and set aside. Reduce oven temperature to 350°F.

In a mixing bowl, whisk eggs, yogurt, milk, rosemary, salt, and pepper. Add roasted beets, onions, and spinach to quiche crust. Sprinkle in crumbled goat cheese. Pour egg mixture into the quiche crust.
Bake 50 minutes.

Sprinkle grated Parmesan over quiche and bake another 5 minutes. Remove from oven and let sit 10 minutes before slicing.