Ingredients

Check off ingredients as you go

For 1 tart, 26cm (10-inch) diameter (6-8 servings)

For the olive oil pie crust

• 250g (2 cups) all-purpose flour, sifted
• 1 tsp fine salt
• 1 tsp dried herbs (rosemary, thyme) (optional)
• 52g (¼ cup) olive oil (or neutral oil)
• 100–110ml (scant ½ cup) cold water
• 1 tbsp cornstarch (for extra crispness)

For the filling

• 200g (7 oz) smoked deli meat (pressed veal, pastrami, smoked turkey…) cut into cubes
• 3 large eggs
• 250-300ml (1 to 1¼ cups) plant-based cream (rice, soy, or homemade cashew cream
• 1 pinch ground nutmeg
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl or stand mixer fitted with the paddle attachment, mix the flour, cornstarch, salt, and herbs. Add the olive oil and mix until the texture becomes sandy. Gradually pour in the water and mix just enough to form a cohesive ball. Don’t overwork the dough to prevent it from becoming elastic. Flatten the ball slightly, wrap in plastic wrap, and refrigerate for 30 to 45 minutes.

2. Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface and line your tart pan. Prick the bottom with a fork and bake for 10–12 minutes to pre-bake.

3. In a bowl, beat the eggs, incorporate the cream, season lightly with salt (just a touch), pepper, and add the nutmeg.

4. Distribute the diced deli meat evenly over the tart base, pour the egg and cream mixture over it. Bake in the middle of the oven for 30 minutes. Let rest for 10 minutes after removing from the oven before slicing, so the texture sets properly.

Enjoy with a green salad.

Tips and Organization

• For a smokier flavor, sauté the diced deli meat first (without oil or fat—the meat already contains enough).

• An Alsatian variation of Quiche Lorraine includes caramelized onions. You can also add onion confit. This confit also pairs beautifully with red meat, burgers, mushrooms, or in a warm goat cheese salad.

• For an express version, add 2 tbsp of store-bought fried onions to the deli meat.

• This quiche is also delicious with a handful of pre-sautéed mushrooms added.

• For a very creamy texture, use a ratio of 1 egg per 100ml (scant ½ cup) cream; for a slightly firmer texture, reduce to 250ml (1 cup).

For more quiche ideas, check out other quiche recipes I’ve made like: fish and mushroom quiche, goat cheese honey and caramelized onion quiche, zucchini ricotta quiche, goat cheese spinach quiche, or the mushroom tart with Portobello cream simplified from an Ottolenghi recipe.