Ingredients Print

Check off ingredients as you go

Makes one 26 cm (10-inch) tart (serves 6-8)

For the olive oil pie dough

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

For the filling

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

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

1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the flour, cornstarch, salt and herbs. Add the olive oil and mix until the texture is sandy. Pour in the water gradually and mix just enough to form a smooth ball. Don’t overwork the dough or it will turn elastic. Flatten the ball slightly, wrap it in plastic wrap and let it rest in the fridge 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 the pan. Prick the bottom with a fork and bake for 10-12 minutes to par-bake the crust.

3. In a bowl, beat the eggs, stir in the cream, season with salt (just a little) and pepper, then add the nutmeg.

4. Spread the diced deli meat evenly over the crust and pour in the egg and cream mixture. Bake in the middle of the oven for 30 minutes. Let it rest 10 minutes out of the oven before slicing so the texture sets.

Serve with a green salad.

Tips and planning

• For a smokier flavor, brown the diced deli meat in a pan first (no oil or fat needed, the meat already has plenty).

• An Alsatian twist on quiche lorraine is to add sautéed onions. You can also add some onion confit. It goes wonderfully with red meat, burgers, mushrooms or in a warm goat cheese salad.

• For a quick version, add 2 Tbsp of store-bought crispy fried onions to the deli meat.

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

• For a soft, melting texture, use a ratio of 1 egg to 100 ml of cream; for a slightly firmer texture, cut the cream down (to 250 ml).

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