Name: Antipasto quiche
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Crust; 1 1/2 cup plain flour; 125 gram cold butter, chopped; 1 egg yolk; 1 tablespoon iced water; baby rocket leaves, to serve; Filling; 340 gram jar marinated artichoke hearts, drained; 6 slices salami, chopped; 1/3 cup pitted kalamata olives; 1/3 cup char-grilled capsicum, drained, chopped; 100 gram feta, crumbled; 2 tablespoon baby basil leaves; 2 eggs; 1/2 cup thickened cream; 1/4 cup milk; 1 garlic clove, crushed

Antipasto quiche

This protein packed pastry slice is packed full of tasty veggies, delicious salami and crumbly feta, all encased in a buttery crust.

Serves 6

Prep

30M

Cook

Total

1H 30M

Ingredients

Crust

1 1/2 cup plain flour

125 gram cold butter, chopped

1 egg yolk

1 tablespoon iced water

baby rocket leaves, to serve

Filling

340 gram jar marinated artichoke hearts, drained

6 slices salami, chopped

1/3 cup pitted kalamata olives

1/3 cup char-grilled capsicum, drained, chopped

100 gram feta, crumbled

2 tablespoon baby basil leaves

2 eggs

1/2 cup thickened cream

1/4 cup milk

1 garlic clove, crushed

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease an 11x34cm rectangular loose-bottomed flan pan. Place onto a baking tray.

2.Sift flour into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add egg yolk and enough water to form a pliable dough. Shape dough into a ball. Flatten slightly. Wrap in plastic wrap. Chill for 30 minutes.

3.Roll pastry out between two sheets of baking paper. Ease into prepared pan and trim edges. Prick base lightly with a fork. Chill for 30 minutes.

4.Bake blind (see tip) for 10 minutes. Remove paper and filling, Bake for a further 10 minutes. Cool.

5.To make filling: Sprinkle base evenly with artichokes, salami, olives, capsicum, feta and basil. In a large jug, whisk together eggs, cream, milk, garlic and seasoning to taste. Pour over filling in pastry shell.

6.Bake for 35-40 minutes, or until set. Serve warm or cold, topped with rocket leaves.