Feta and Olive Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">100g Kalamata olives, pitted and halved (or any black olives)</li><li class="ingredients-single-item">1 small red onion, finely sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 1 tbsp dried)</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">Pinch of nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour in a large bowl and add the salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold butter ensures your pastry will be flaky, as the butter creates steam pockets when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water. Mix with a knife, then bring together with your hands to form a dough. If it seems too dry, add the remaining tablespoon of water. The dough should come together but not be sticky. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the pastry to about 3-4mm thickness and large enough to line your tart tin with a little overhang. The thin pastry will cook evenly and remain crisp under the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully lift the pastry into the tin, pressing it gently into the corners and up the sides. Trim the excess, leaving a small overhang to account for shrinkage. Prick the base all over with a fork, then line with baking parchment and fill with baking beans or dried rice. This blind baking technique prevents a soggy base.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Bake blind for 15 minutes, then remove the beans and parchment and return to the oven for another 5-7 minutes until the base is lightly golden and feels dry to the touch. If any cracks appear, simply press them together while the pastry is still warm. Trim any remaining overhanging pastry for a neat edge.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is baking, prepare your filling. Heat the olive oil in a frying pan over medium heat and sauté the sliced red onion for about 5-6 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant. Set aside to cool slightly. Cooking the onions beforehand removes excess moisture and enhances their sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a jug or bowl, whisk together the eggs, cream, and milk until well combined. Season with black pepper and nutmeg. Be careful with adding salt as both the feta and olives are naturally salty.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter the sautéed onions and garlic evenly over the pastry base. Add about two-thirds of the crumbled feta and the olive halves, distributing them evenly. Sprinkle over the thyme leaves, reserving a little for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the egg mixture over the filling, ensuring it doesn't overflow. Scatter the remaining feta on top. The cheese on top will develop a lovely golden color as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the quiche on a baking sheet (to catch any potential leaks) and bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The residual heat will continue cooking the custard as it cools, resulting in the perfect creamy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting time allows the filling to set properly and makes it easier to slice cleanly. Garnish with the reserved thyme leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm or at room temperature with a simple green salad. The quiche can also be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, place in a 160°C oven for about 15 minutes until warmed through.</li></ol>