Antipasto quiche

Celebrate picnic season with this tasty recipe

30 mins preparation | 1 hr cooking | Serves 6




  • 1½ cups plain flour
  • 125g cold butter, chopped
  • 1 egg yolk
  • 1 tablespoon iced water
  • Filling
  • 340g jar marinated artichoke hearts, drained
  • 6 slices salami, chopped
  • 1/3 cup pitted kalamata olives
  • 1/3 cup char-grilled capsicum, drained, chopped
  • 100g feta, crumbled
  • 2 tablespoons baby basil leaves
  • 2 eggs
  • ½ cup thickened cream
  • ¼ cup milk
  • 1 garlic clove, crushed
  • baby rocket leaves, to serve


  1. Preheat oven to hot, 200°C (180°C fan-forced). Lightly grease an 11cm x 34cm rectangular loose-bottomed flan pan and place on a baking tray.
  2. Sift flour into a large bowl. Rub in butter, using fingertips, until mixture resembles breadcrumbs. Add egg yolk and enough water to form a pliable dough. Shape dough into a ball. Flatten slightly. Wrap in plastic wrap. Chill for 30 minutes.
  3. Roll pastry out between two sheets of baking paper. Ease into prepared pan and trim edges. Prick base lightly with a fork. Chill for 30 minutes.
  4. Bake blind (see notes below) for 10 minutes. Remove paper and beans or rice, Bake for a further 10 minutes. Cool.
  5. To make the filling: Sprinkle base evenly with artichokes, salami, olives, capsicum, feta and basil. In a large jug, whisk together the eggs, cream, milk, garlic and seasoning to taste. Pour filling into the pastry shell.
  6. Bake for 35 to 40 minutes, or until set. Serve warm or cold, topped with rocket leaves.


  • If preferred, prepare dough using a food processor. To bake blind, line pastry with baking paper and fill with dried beans or rice.

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