Antipasto quiche

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

  • 30 mins preparation
  • 1 hr cooking
  • Serves 6
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  • 1 1/2 cup plain flour
  • 125 gram cold butter, chopped
  • 1 egg yolk
  • 1 tablespoon iced water
  • baby rocket leaves, to serve
  • 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
  • 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.


If preferred, prepare dough using a food processor. To bake blind, line pastry with baking paper and fill with dried beans or rice.

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