Balkan Quiche (with Ajvar and Peppers) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">220g all-purpose flour</li><li class="ingredients-single-item">120g 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">3 tbsp ajvar (Balkan roasted red pepper spread)</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 yellow bell pepper, diced</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">150g feta cheese, crumbled</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The butter must be very cold to achieve a flaky pastry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together – avoid overworking which would develop gluten and make the pastry tough. Form into a disk, wrap in cling film, and chill in the refrigerator for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, heat olive oil in a skillet over medium heat. Add the onion and sauté for 5 minutes until soft and translucent. Add the diced bell peppers and garlic, cooking for another 5-7 minutes until the peppers have softened but still maintain some bite. Season with salt and pepper, then set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (350°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, large enough to line your quiche dish. The pastry should be thin but sturdy enough to hold the filling without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully transfer the pastry to your quiche dish, pressing it gently into the corners. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles forming during baking.</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 paper and weights and bake for a further 5 minutes until the base is just beginning to color. This crucial step prevents a soggy bottom in your quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, whisk together the eggs and cream until well combined. Stir in the fresh thyme and smoked paprika. Season lightly with salt and pepper, remembering that the feta cheese will add saltiness to the final dish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the ajvar evenly over the base of the partially baked pastry case. The ajvar provides a flavor-packed foundation that infuses the entire quiche with its distinctive Balkan character.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter the cooled pepper and onion mixture over the ajvar, then sprinkle the crumbled feta cheese evenly across the top. The layering of ingredients ensures each bite has a balanced flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the egg mixture over the filling, ensuring everything is evenly coated but not overfilled. The custard should come just below the rim of the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue cooking slightly after removal from the oven due to residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool for at least 15 minutes before serving. This resting period allows the custard to set fully and makes it easier to slice cleanly. Serve warm or at room temperature with a fresh green salad for a complete meal.</li></ol>