Mediterranean Vegetable 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">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1 medium aubergine (eggplant), diced into 1cm cubes</li><li class="ingredients-single-item">1 red pepper, deseeded and sliced</li><li class="ingredients-single-item">1 yellow pepper, deseeded and sliced</li><li class="ingredients-single-item">1 medium courgette (zucchini), sliced</li><li class="ingredients-single-item">1 red onion, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp dried thyme</li><li class="ingredients-single-item">100g feta cheese, crumbled</li><li class="ingredients-single-item">50g black olives, pitted and halved (optional)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream (heavy cream)</li><li class="ingredients-single-item">100ml milk</li><li class="ingredients-single-item">2 tbsp fresh basil, chopped</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 (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><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry: place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This technique keeps the pastry light and flaky - the colder your hands and ingredients, the better your pastry will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just begins to come together. Be careful not to overwork the dough or add too much water, as this can make your pastry tough. Form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the butter to firm up, ensuring a crisp bake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry is chilling, preheat your oven to 200°C (180°C fan/gas mark 6). Toss the diced aubergine, peppers, courgette, and red onion with olive oil, minced garlic, dried oregano, dried thyme, and a generous pinch of salt and pepper. Spread in a single layer on a large baking sheet. Roast for 20-25 minutes until the vegetables are tender and beginning to caramelize at the edges, stirring halfway through. Pre-roasting removes excess moisture that would otherwise make your quiche soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, making sure it's large enough to line your tart tin with a little overhang. Carefully drape the pastry over the tin, gently pressing it into the corners and up the sides. Don't stretch the pastry as it will shrink back during baking. Trim any excess leaving a small overhang to allow for shrinkage, then prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or dried rice. This is called "blind baking" and prevents the base from rising. Bake in the preheated oven for 15 minutes, then remove the parchment and beans, and return to the oven for another 5 minutes until the base is just starting to color but not fully baked. Reduce oven temperature to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case is baking, prepare the custard by whisking together the eggs, double cream, milk, chopped basil, and seasoning until well combined but not overly aerated. Too much air in your custard mixture can cause it to puff up and then collapse when cooling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the roasted vegetables evenly over the base of the partially baked pastry case. Scatter the crumbled feta cheese and halved olives (if using) over the vegetables. Carefully pour the custard mixture over the filling, making sure it's evenly distributed. The filling should come just below the rim of the pastry case.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the quiche on the middle shelf of the oven and bake for 25-30 minutes until the filling is just set but still has a slight wobble in the center. The custard will continue cooking from residual heat after being removed from the oven, so it's better to slightly underbake than overbake, which would result in a tough, rubbery texture.</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 carefully removing. This cooling period allows the custard to fully set and makes removing from the tin easier. Serve warm or at room temperature for the best flavor. The quiche can be made a day ahead and refrigerated, then brought to room temperature before serving or gently reheated in a low oven.</li></ol>