Turkish Quiche (with Sumac and Pomegranate) 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 egg</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">250g minced lamb</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp sumac, plus extra for garnish</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp ground coriander</li><li class="ingredients-single-item">¼ tsp cinnamon</li><li class="ingredients-single-item">1 tbsp tomato paste</li><li class="ingredients-single-item">150g feta cheese, crumbled</li><li class="ingredients-single-item">3 eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml Greek yogurt</li><li class="ingredients-single-item">2 tbsp fresh mint, chopped</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">Seeds from 1 pomegranate (about 100g)</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) 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></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Cold butter is essential here as it creates steam during baking, resulting in those lovely flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Beat the egg with 3 tablespoons of ice-cold water, then add to the flour mixture. Mix gently with a knife, adding the extra tablespoon of water if needed, until the dough just comes together – be careful not to overwork it, which would develop the gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, ensuring your pastry will hold its shape when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare the filling. Heat the olive oil in a large frying pan over medium heat. Add the onions and cook for 5-6 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the minced lamb to the pan, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes. Stir in the sumac, cumin, coriander, cinnamon, and tomato paste. Cook for another 2 minutes to toast the spices, which releases their aromatic oils and intensifies the flavor. Season with salt and pepper, then remove from heat and allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 180°C (160°C fan/350°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, ensuring it's large enough to line your tart tin with some overhang. The pastry should be thin but not so thin that it tears easily.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully lift the pastry into the tin, pressing it gently into the corners without stretching it. Trim the excess, leaving a small overhang to account for shrinkage. Prick the base with a fork, line with baking parchment, and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is just starting to color.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the eggs, cream, and yogurt until well combined. The yogurt adds a subtle tanginess that complements the sumac beautifully. Stir in most of the herbs (reserving some for garnish).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the cooled lamb mixture evenly over the base of the pastry case. Scatter two-thirds of the crumbled feta and half of the pomegranate seeds over the lamb. The pomegranate seeds will soften slightly during baking but still maintain their juicy pop.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the egg and cream mixture over the filling, ensuring it's evenly distributed. Sprinkle the remaining feta on top.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 30-35 minutes, or until the filling is set with just a slight wobble in the center and the top is golden. A skewer inserted into the center should come out clean. If the pastry edges are browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the quiche to cool for at least 15 minutes before removing from the tin – this resting time helps the filling to set completely. Just before serving, garnish with the remaining pomegranate seeds, reserved herbs, and a light dusting of sumac for that final burst of color and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve warm or at room temperature – both ways are delicious! This Turkish quiche pairs wonderfully with a simple green salad dressed with olive oil and lemon juice. The quiche can be stored in the refrigerator for up to 3 days and gently reheated in a moderate oven.</li></ol>