Middle Eastern Quiche (with Za'atar and Chickpeas) 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">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">1 tbsp za'atar spice blend (plus extra for sprinkling)</li><li class="ingredients-single-item">240g cooked chickpeas (drained if using canned)</li><li class="ingredients-single-item">150g cherry tomatoes, halved</li><li class="ingredients-single-item">1 small red onion, thinly sliced</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">30g fresh parsley, chopped</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</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 rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</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>Make the pastry by placing the flour, salt, and cold cubed butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs (or pulse in a food processor). The cold butter creates pockets of fat that will make the pastry flaky when baked.</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 comes together. Cold water prevents the butter from melting and maintains those essential flaky layers. Shape into a disc, wrap in cling film, and chill for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with some overhang. Gently drape the pastry over the tin, pressing into the corners without stretching it, which would cause shrinkage. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper, and bake for another 5-7 minutes until the base is just golden but not fully cooked. This prevents a soggy bottom by creating a barrier between the crust and the wet filling.</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 frying pan over medium heat and sauté the red onion for 5-6 minutes until softened and translucent. 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, cream, and milk until well combined. Stir in the za'atar, salt, and pepper. The za'atar gives this quiche its distinctive Middle Eastern flavor profile with notes of thyme, sesame, and sumac.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). Spread the sautéed onions and garlic over the base of the pastry case. Distribute the chickpeas, halved cherry tomatoes, and most of the crumbled feta evenly across the base (reserving some feta for the top). Scatter over most of the chopped parsley.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully pour the egg mixture into the pastry case, allowing it to settle around the filling ingredients. Sprinkle the remaining feta on top along with an extra teaspoon of za'atar. Don't overfill the case – leave about 5mm space at the top as the filling will puff up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center. It should feel firm to the touch but with a gentle jiggle – this ensures the filling will be creamy rather than rubbery. The quiche will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for 10-15 minutes before carefully removing. This resting period allows the proteins in the eggs to finish setting properly. Sprinkle with the remaining fresh parsley and a light dusting of za'atar before serving. Enjoy warm or at room temperature for the best flavor.</li></ol>