Antipasto Quiche

• 1/2 cup all purpose flour
• 9 tablespoons butter cold, chopped
• 1 large egg yolk
• 1 tablespoon water iced
• arugula leaves to serve
• 14 ounces marinated artichoke hearts drained
• 6 slices salami chopped
• 1/4 cup pitted kalamata olives
• 1/2 cup roasted red peppers, drained chopped
• 2/3 cup feta crumbled
• 2 tablespoons basil leaves baby
• 2 large eggs
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 clove garlic crushed

1. Preheat oven to 400u0b0F. 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.

flour, butter cold, egg yolk, water, arugula, olives, red peppers, feta crumbled, basil, eggs, heavy cream, milk, garlic

Taken from www.yummly.com/recipe/Antipasto-Quiche-1405999 (may not work)