African-Inspired Quiche with Berbere Spices Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">5 large eggs</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 tbsp berbere spice blend (or mix of paprika, cayenne, fenugreek, cardamom, cumin, coriander)</li><li class="ingredients-single-item">1 large red onion, thinly sliced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">150g spinach, roughly chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">120g goat cheese or feta, crumbled</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry crust. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Cold butter creates steam pockets during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop gluten and make the crust tough. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your filling. Heat olive oil in a large skillet over medium heat, add the sliced red onions with a pinch of salt, and cook slowly for about 15 minutes until caramelized and sweet. This slow cooking process converts the onions' starches to sugars, creating a delicious foundation for the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the diced red pepper and minced garlic to the onions, cooking for another 5 minutes until softened. Stir in the berbere spice blend and cook for 1 minute to bloom the spices (this heating releases their aromatic oils and intensifies their flavor). Add the spinach and cook just until wilted. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart pan with some overhang. Carefully transfer the dough to the pan, pressing it gently into the corners. Trim any excess dough, leaving a small overhang to account for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with parchment paper and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5 minutes until the base is just starting to color. This pre-baking ensures a crisp base that won't become soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt and pepper. The combination of cream and milk creates the perfect silky texture for the custard – not too heavy, not too light.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the cooled vegetable mixture evenly over the base of the par-baked crust. Scatter the crumbled cheese evenly on top, then carefully pour over the egg mixture. The vegetables should be cooled to prevent them from heating the egg mixture prematurely, which could cause curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the quiche on a baking sheet (to catch any potential overflow) and bake in the preheated oven for 25-30 minutes, until the filling is set around the edges but still has a slight wobble in the center. This slight wobble is crucial – the residual heat will continue cooking the custard after you remove it from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and allow to cool for at least 15 minutes before serving. This resting time allows the custard to fully set and makes it easier to slice cleanly. Serve warm or at room temperature with a fresh green salad. The quiche can also be refrigerated for up to 3 days and reheated in a 160°C (320°F) oven until just warmed through.</li></ol>