Antipasto Quiche Recipe

Name: Antipasto Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 9 tbsp cold butter, chopped; 1 None large egg yolk; 1 tbsp iced water; None None arugula leaves, to serve; None None FOR THE FILLING; 1 (14 oz) can marinated artichoke hearts, drained; 6 None slices salami, chopped; 1/4 cup pitted kalamata olives; 1/2 cup roasted red peppers, drained, chopped; 2/3 cup feta, crumbled; 2 tbsp baby basil leaves; 2 None large eggs; 1/2 cup heavy cream; 1/4 cup milk; 1 clove garlic, crushed

Servings: persons

1/2 cup all purpose flour
9 tbsp cold butter, chopped
1 None large egg yolk
1 tbsp iced water
None None arugula leaves, to serve
None None FOR THE FILLING
1 (14 oz) can marinated artichoke hearts, drained
6 None slices salami, chopped
1/4 cup pitted kalamata olives
1/2 cup roasted red peppers, drained, chopped
2/3 cup feta, crumbled
2 tbsp baby basil leaves
2 None large eggs
1/2 cup heavy cream
1/4 cup milk
1 clove garlic, crushed

1
Preheat oven to 400u00b0F. Lightly grease an 4 x 12 inch rectangular loose-bottomed tart pan. 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 ice water to form a pliable dough. Shape dough into a ball. Flatten slightly. Wrap in plastic wrap and chill for 30 mins.
3
Roll pastry out between two sheets of parchment paper. Ease into prepared pan and trim edges. Prick base lightly with a fork. Chill for 30 mins.
4
Line dough with parchment paper and fill with baking beans. Blind bake for 10 mins. Remove paper and beans. Bake for a further 10 mins. Cool.
5
To make filling: Sprinkle base evenly with artichokes, salami, olives, peppers, feta and basil. In a large bowl, whisk together eggs, cream, milk, garlic and seasoning to taste. Pour over filling in pastry shell.
6
Bake for 35-40 mins, or until set. Serve warm or cold, topped with arugula leaves.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup all purpose flour, 9 tbsp cold butter, chopped, 1 None large egg yolk, 1 tbsp iced water, and more.

Yes, Antipasto Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions