Quiche with sopressata and olives

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

Fragrant basil and fresh chives perfectly complement the creamy filling of this quiche with soppressata, Parmesan, and green olives. The base of the pie is a wonderfully crumbly crust. You can prepare the dough in advance and refrigerate it. The crust is first baked separately in a pan until half-done, then filled with the filling and topped with cream. Bake the quiche until completely set, let it rest on the counter, then slice and enjoy the perfect combination of Mediterranean flavors. Perfect for breakfast or dinner with a glass of wine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour + extra for work
2 tablespoons of sugar
0.5 tsp fine salt
165g chilled unsalted butter, diced
4 tsp apple cider or white vinegar
1/3 cup ice water + more as needed

Filling

0.5 cup chopped chives
3/4 cup finely grated Parmesan
0.5 cup chopped sopressata
1/4 cup chopped pitted green olives

Cream

1 and 1/4 cups heavy cream
3 large eggs
2 tbsp chopped fresh basil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, apple cider vinegar, Parmesan cheese, eggs, cream, sopressata, chives, olive, basil

Cooking the dish according to the recipe:

Combine the flour, sugar, and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and pulse until incorporated. Add the remaining butter and pulse on high until the butter is the size of peas, 5-6 times. Add the vinegar. Then, pulse briefly a few times, add the ice water through the tube.
Press a small amount of dough between your fingers; it should just hold its shape and not be wet. If the dough crumbles, add more ice water, a tablespoon at a time. Pulse several times, being careful not to overbeat the dough, or it will become tough. Wrap the dough loosely in a large piece of plastic wrap, then press firmly and flatten it into a thin disk. Refrigerate for 1 hour.

Lightly flour a work surface and roll the dough into a circle 28-30 cm in diameter and about 0.3 cm thick. Place the dough in a 22 cm pie pan, allowing it to overhang evenly. Fold the edges in and crimp. Refrigerate for at least 30 minutes.
Preheat oven to 190°C.
Press a sheet of foil onto the set dough, then fill the pie with pie weights, dried beans, or rice. Bake until the crust is set, about 20 minutes. Remove the foil and weights and bake until the crust is golden brown, another 5-10 minutes. Let cool slightly before adding the filling.
Filling:

Sprinkle the crust evenly with chives. In a medium bowl, combine the Parmesan, sopressata, and olives and spread in an even layer on top of the chives.

Cream:

In a bowl, whisk together the heavy cream, eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the basil.
Pour the cream over the filling. Reduce the oven temperature to 175°C and bake until set, 35-50 minutes. Let cool for at least 30 minutes and serve warm or at room temperature.