This pie is best served within a few hours while the meringue topping is still light and puffy. Quince can be a bit tart so if you like it a bit sweeter, add more honey to the quince, and/or more sugar to the meringue topping.
Mix all the ingredients for the base in a food processor fitted with a blade and process until it holds together as a ball. Wrap in plastic foil and refigerate until solid enough to roll out, about 1 hour.
Peel and quarter the quince and remove the core. Place in a saucepan with honey, cloves, lemon peel and 3 to 4 tablespoons water. Bring to the boil, then reduce the heat and cover. Simmer until soft, 10 to 15 minutes. Let cool.
Preheat the oven to 180 C / Gas 4. Grease a 23cm springform tin.
Roll out the dough on a lightly floured surface to fit the springform pan plus a 3cm edge all around. Fit the base into the tin. Cover with pie weights or dried beans and bake in the preheated oven until lightly coloured, about 15 minutes. Remove from the oven but leave the oven on.
Strain the quince and discard the liquid. Cool, then mix the quince with the raisins and almonds and distribute evenly over the prebaked base.
Beat the egg whites with the icing sugar until they stand in stiff peaks. Fold in the breadcrumbs and spread the meringue over the filling. Bake in the preheated oven until lightly browned, about 15 minutes.