Italian Quiche (with Mozzarella and Basil) 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">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">250ml double cream</li><li class="ingredients-single-item">250g fresh mozzarella, torn into pieces</li><li class="ingredients-single-item">50g freshly grated Parmesan cheese</li><li class="ingredients-single-item">30g fresh basil leaves, roughly chopped (plus extra for garnish)</li><li class="ingredients-single-item">1 small red onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">12 cherry tomatoes, halved</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>To make the pastry, place 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 fine breadcrumbs. (Alternatively, pulse in a food processor). The cold butter is essential as it creates steam pockets during baking, resulting in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan/Gas 5). On a lightly floured surface, roll out the pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Carefully transfer the pastry to the tin, gently pressing it into the corners and up the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim any excess pastry (leaving a small overhang to allow for shrinkage), then prick the base all over with a fork. This prevents air bubbles from forming under the pastry. Line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is lightly golden and set. This pre-baking ensures your quiche base stays crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare your filling. Heat the olive oil in a small pan and gently sauté the diced red onion until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the eggs and double cream until well combined. Stir in the grated Parmesan, chopped basil, dried oregano, and the cooled onion-garlic mixture. Season generously with salt and freshly ground black pepper. The proper seasoning is crucial as eggs can taste bland without it.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Arrange two-thirds of the torn mozzarella pieces over the base of the blind-baked pastry case. Pour in the egg mixture carefully, then scatter the cherry tomato halves and remaining mozzarella over the top. The layering helps distribute the ingredients evenly throughout the quiche.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer to the oven and bake for 25-30 minutes until the filling is set but still has a slight wobble in the center. You'll know it's done when the edges are puffed and golden, and a knife inserted about 2.5cm from the edge comes out clean. A slight wobble is perfect – the residual heat will continue cooking the quiche as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting time helps the filling to set completely and makes the quiche easier to slice. Garnish with additional fresh basil leaves and a light drizzle of olive oil if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature for the best flavor. This quiche can be made up to a day in advance and refrigerated, then briefly warmed in a 160°C oven for 10-15 minutes before serving. It pairs beautifully with a simple green salad dressed with Italian vinaigrette.</li></ol>