Antipasto Quiche - cooking recipe

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

Preparation

Preheat oven to 400\u00b0F. Lightly grease an 4 x 12 inch rectangular loose-bottomed tart pan. Place on a baking tray.
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.
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.
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.
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.
Bake for 35-40 mins, or until set. Serve warm or cold, topped with arugula leaves.