Moroccan Quiche (with Harissa and Preserved Lemon) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp ground cumin</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 full-fat milk</li><li class="ingredients-single-item">100ml heavy cream</li><li class="ingredients-single-item">2 tbsp harissa paste (adjust to taste)</li><li class="ingredients-single-item">2 preserved lemons, rinsed and finely chopped</li><li class="ingredients-single-item">1 large red onion, thinly sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">100g crumbled feta cheese</li><li class="ingredients-single-item">50g pitted green olives, halved</li><li class="ingredients-single-item">1 tsp ground coriander</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">Fresh mint leaves, for garnish</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">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking beans or rice for blind baking</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>For the pastry, combine the flour, salt, and ground cumin in a large bowl. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Working with cold butter is crucial as it creates steam pockets during baking, resulting in a flaky texture.</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, which would develop gluten and make your pastry tough. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare your filling. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the sliced red onion and cook slowly for 10-12 minutes until softened and caramelized. Add the minced garlic and cook for another minute until fragrant. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making sure it's large enough to line your tart tin with some overhang. The cold pastry will be firm but pliable – this temperature contrast is what creates that perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching it (which would cause shrinkage during baking). Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork, line with parchment paper, and fill with baking beans. Blind bake for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the beans and parchment, then return the pastry to the oven for another 5-7 minutes until it's just beginning to color and feels dry to the touch. The bottom should no longer look raw. Reduce the oven temperature to 180°C (160°C fan/350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, milk, and cream until well combined. The fat content in full-fat milk and heavy cream is essential for a silky, stable custard that won't become watery when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Whisk the harissa paste into the egg mixture, starting with 1 tablespoon and tasting to adjust for your preferred level of heat. Remember that the spiciness will mellow slightly during baking. Add the ground coriander, smoked paprika, and cinnamon, whisking to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the cooled onion mixture over the base of the pastry case. Scatter the chopped preserved lemons, feta cheese, and olives evenly across the base. The preserved lemons provide intense bursts of flavor, so distribute them well for balanced taste in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the egg mixture over the fillings, making sure not to overfill the pastry case – leave about 5mm from the top to prevent spillage as it rises during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes until the filling is set but still has a slight wobble in the center – this ensures your quiche will have a silky, custard-like texture rather than becoming rubbery. The top should be golden brown and puffed up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool in the tin for 15-20 minutes before removing. This resting time allows the custard to fully set through residual heat while the structure stabilizes. Garnish with fresh mint leaves before serving either warm or at room temperature for the best flavor development.</li></ol>