Sicilian Quiche (with Capers and Olives) 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">1/2 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">150g pecorino cheese, grated (or Parmesan)</li><li class="ingredients-single-item">100g cherry tomatoes, halved</li><li class="ingredients-single-item">80g Kalamata olives, pitted and halved</li><li class="ingredients-single-item">2 tbsp capers, rinsed and drained</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">2 tbsp fresh basil, torn</li><li class="ingredients-single-item">1 tbsp fresh oregano, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp olive oil</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">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub with your fingertips (or pulse in processor) until the mixture resembles breadcrumbs. Cold butter is crucial here as it creates steam pockets during baking, resulting in flaky pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together – it should be neither sticky nor crumbly. Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period 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). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle roughly 5cm larger than your tart tin. The pastry should feel cool and pliable, not warm or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press it into the corners without stretching the dough (stretching causes shrinkage). Trim the excess leaving a 1cm overhang, then fold this back in to create a double-thick edge that sits slightly above the tin rim.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork, line with baking parchment, and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the pastry is dry and just beginning to color. The base should look matte rather than shiny, indicating it's properly baked.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry bakes, prepare the filling. Heat the olive oil in a pan over medium heat and gently sauté the red onion for 5-6 minutes until softened but not colored. Add the garlic and cook for another minute until fragrant. Set aside to cool slightly – adding hot ingredients to your egg mixture could start to cook the eggs prematurely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs, double cream, and milk until well combined. Stir in 120g of the grated pecorino cheese (saving some for the top), the cooled onion-garlic mixture, and most of the herbs. Season with salt and pepper, remembering that the olives, capers, and cheese will add their own saltiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter half of the cherry tomatoes, olives, and capers over the par-baked pastry base. Pour in the egg mixture, then top with the remaining tomatoes, olives, and capers, gently pressing them into the custard. Sprinkle with the reserved cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully place the quiche in the oven and bake for 25-30 minutes until the filling is just set with a slight wobble in the center – it will continue to firm up as it cools. The top should be golden brown with caramelized spots where the cheese has bubbled. If it's browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once baked, let the quiche rest for at least 15 minutes before removing from the tin – this allows the custard to set completely and makes it easier to slice cleanly. Sprinkle with the remaining fresh herbs just before serving, either warm or at room temperature when the flavors are at their best. Enjoy with a simple green salad and, if you like, a glass of chilled Sicilian white wine.</li></ol>