Make a syrup with water, salt and sugar, leave to cool. Sandblast the butter with the Grana cheese, spices and flour, then add the cooled syrup. Leave in the frige at 4°C.
Mix all the ingredients together. Use the mixture on the shortcrust pastry.
Fill the Formasil FF11 mould with the shortcrust pastry at 2,5/3 mm, fill it with a brunoise of peppers and tomatoes, add the quiche sauce. Bake in the oven at 160°C for 25 minutes with open valve.