Antipasto Quiche

16 ingredients
6 steps

Ingredients

  • 1/2 cup all purpose flour
  • 9 tbsp cold butter, chopped
  • 1 None large egg yolk
  • 1 tbsp iced water
  • None None arugula leaves, to serve
  • None None FOR THE FILLING
  • 1 (14 oz) can marinated artichoke hearts, drained
  • 6 None slices salami, chopped
  • 1/4 cup pitted kalamata olives
  • 1/2 cup roasted red peppers, drained, chopped
  • 2/3 cup feta, crumbled
  • 2 tbsp baby basil leaves
  • 2 None large eggs
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 clove garlic, crushed

Directions

  1. 1
    Preheat oven to 400°F. Lightly grease an 4 x 12 inch rectangular loose-bottomed tart pan. Place on a baking tray.
  2. 2
    Sift flour into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add egg yolk and enough ice water to form a pliable dough. Shape dough into a ball. Flatten slightly. Wrap in plastic wrap and chill for 30 mins.
  3. 3
    Roll pastry out between two sheets of parchment paper. Ease into prepared pan and trim edges. Prick base lightly with a fork. Chill for 30 mins.
  4. 4
    Line dough with parchment paper and fill with baking beans. Blind bake for 10 mins. Remove paper and beans. Bake for a further 10 mins. Cool.
  5. 5
    To make filling: Sprinkle base evenly with artichokes, salami, olives, peppers, feta and basil. In a large bowl, whisk together eggs, cream, milk, garlic and seasoning to taste. Pour over filling in pastry shell.
  6. 6
    Bake for 35-40 mins, or until set. Serve warm or cold, topped with arugula leaves.

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