OLIVE QUICHE

INGREDIENTS (Serves 6-8) For the pastry:

◆ 200g plain flour, sifted, plus extra for dusting

◆ 1tsp salt

◆ 100g unsalted butter, cold and cubed

◆ 2-3tbsp iced water For the filling:

◆ 2tbsp olive oil

◆ 2 red onions, chopped

◆ 2 cloves garlic, finely chopped

◆ 140g pitted black olives

◆ 1 yellow pepper, cored and sliced

◆ 250g cream cheese

◆ 100ml whole milk

◆ 2tbsp green olive tapenade

◆ 4 large eggs

◆ 2 large egg yolks

◆ Freshly-ground black pepper and salt

◆ Salad leaves, to garnish

1 Pastry: Combine the flour, salt and butter in a food processor. Pulse until the mixture resembles rough breadcrumbs. Add 2tbsp water and pulse until a dough forms. Add more water if needed. Turn out, flatten into a disc, wrap in clingfilm and chill for 30min. 2 Preheat oven to 190°C, Fan Oven 170°C, Gas Mark 5. Roll out pastry on a floured sur face into a large round about 0.75cm thick. Use it to line the base and sides of a fluted 23cm baking dish, cutting away excess pastry. 3 Prick base all over with a fork. Line with greaseproof paper, fill with baking beans, blind-bake for 10-15min. Discard paper and beans and return to oven for 3min. Remove to cool. Reduce oven to 180°C, Fan Oven 160°C, Gas Mark 4. 4 Filling: Heat 2tbsp olive oil in a large sauté pan over a medium heat. Add the onion and garlic and sauté for 2-3min. Season, stir in the olives and yellow pepper. Spoon into pastry case. 5 Beat together cream cheese, milk, tapenade, eggs and egg yolks. Season. Pour into pastry case. Bake for 30-40min until set and golden. Serve with salad.