Ingredients
Equipment
Method
For the Pastry
- Place flour, salt, and sugar in a large bowl. Whisk to combine. Add the butter and rub it into the dry ingredients using your finger or cut it in using a pastry cutter.1¼ cup all-purpose flour, 1 tsp granulated sugar, 1 tsp salt, ⅔ cup unsalted butter
- Once the mixture resembles a coarse meal, pour in the ice water and stir until a shaggy dough forms. Turn it onto the counter and lightly knead it until it comes together. Form it into a ball and press it into a disc. Wrap in parchment paper and chill for 30 minutes.¼ cup ice water
- Preheat the oven to 375°F. Roll the pastry out to ¼ inch thickness. Line a deep dish pie plate with the pastry and crimp the edges. ** Chill for another 30 minutes.
- Take the pastry out of the fridge and pierce it all over with a fork. Line it with parchment paper and fill it with pie weights or dried lentils or beans *** Bake the pastry for 20 minutes.
- Remove the pie weights and parchment paper and brush the pastry all over with the beaten egg. Return the pastry to the oven and bake for another 10 minutes. Set the pastry aside to cool.1 large egg
For the Quiche
- Arrange the potatoes cut side down on a baking sheet lined with parchment paper. Drizzle the olive oil over top and sprinkle them with salt. Pop the potatoes in the oven alongside the pastry. Roast for 20 minutes or until golden. Let cool completely.200g (7oz) fingerling potatoes, 2 tbsp olive oil
- When the potatoes are cool enough to handle, dice them and set them aside.
- Place the garlic, anchovies, dill, and lemon juice in a food processor. Blitz until smooth. Set aside.2 cloves garlic, 4 fillets anchovies, ½ cup fresh dill, ½ lemon
- Crack the eggs into a large bowl. Add the cream, milk, and mustard and whisk to combine. Fold in the potatoes, green beans, tomatoes, olives, tuna, capers, and the anchovy mixture.4 large eggs, ½ cup heavy cream, ½ cup milk, 1 tbsp whole grain Dijon, 200g (7oz) green beans, 125g (4.5oz) cherry tomatoes, 5-6 black olives, 5-6 green olives, 1 (170g, 6oz) can tuna , 2 tbsp capers
- Pour the filling into the slightly cooled pastry and bake for 40-45 minutes or until the edges are set but the center is still jiggly. Let cool completely before slicing and serving. ****
Notes
** I don't bother to trim my pastry. I fold the edges onto themselves to form a ridge and then crimp that. Why deprive yourself of more pastry?
*** You can still cook the lentils and beans you use for pie weights as you normally would.
**** Make sure you let the quiche cool completely if you want a clean cut when slicing.