Roasted Beet, Spinach and Goat Cheese Quiche

FOR THE CRUST:2 Tablespoons Toasted Sesame Seeds, Divided1 cup Plus 2 Tablespoons Stone Ground Whole Wheat Flour½ teaspoons Salt6 Tablespoons Cold Butter, Cut In Cubes2 ounces, fluid Cold WaterFOR THE FILLING:3 Medium Beets, Sliced1 Sweet Onion, Sliced2 Tablespoons Olive Oil¼ cups Balsamic VinegarSalt And Pepper1 cup Spinach3 Eggs½ cups Greek Yogurt½ cups Milk½ Tablespoons Dried RosemarySalt And Pepper6 ounces, weight Goat Cheese¼ cups Grated ParmesanFor 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.