Sourdough Quiche Crust
A tangy, flaky quiche crust
Ingredients
- 115 g sourdough discard (100% hydration)
- 125 g all-purpose flour
- 50 g almond meal (whole almond flour)
- 113 g cold, unsalted butter, cut into cubes
- 1 tsp sea salt
- 2 tbsp chilled water
For the lamb filling
- 300 g lamb mince
- 1 medium onion, chopped
- 2 red bell peppers, halved and deseeded
- 2 cloves of garlic, finely chopped
- ½ tsp chilli flakes
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp freshly ground black pepper
- ¼ tsp dried oregano
- 120 g plain Greek yoghurt
- 2 eggs
- 2 tbsp olive oil
- Salt
Instructions
- Put all the cold ingredients for the crust into a food processor and pulse for a few seconds till they're combined. Remove into a bowl and bring together to form a ball of dough. Wrap in plastic wrap and chill for 30 mins.
- Alternatively, put the ingredients, except the sourdough discard and water in a cold bowl and using a fork, break the butter cubes to mix with the flours. Then use your fingertips to rub the butter in so that you get a mixture resembling breadcrumbs. Do this with a light touch. Add the discard and water and stir with a fork. Press the dough together with your hands. If you need more water, add a tbsp at a time, till you can bring the dough together into a rough ball. Wrap in clingfilm and chill for 30 mins.
- While the dough is chilling, preheat the oven to 180℃, lightly rub the skin side of the bell peppers with a little oil, place (skin side up) on a parchment - lined baking sheet and roast for 20 mins. remove the tray from the oven, place the peppers in a bowl and cover to allow the blistered skin to peel off easily.
- Place the chilled quiche base in the hot oven and bake for 20-30 mins. If the crust looks done in 20 mins, remove it from the oven.
- Make the filling while the crust bakes. Peel and slice the peppers into long strips. Heat olive oil in a pan on a moderate flame and saute the onions and garlic till they turn translucent. Then add the lamb mince and salt and fry to lightly brown for 2 minutes. Then add the ground spices (except the pepper), chilli flakes and oregano an cook for 30 seconds. Add a few tbsps of water, cover and cook for 15 mins till the lamb is done. You should have a moist but thick mixture of lamb without any extra water. Transfer to a bowl and allow it to cool. The filling can be made in advance.
- Beat the eggs in a bowl and using a pastry brush, lightly coat the quiche base with a little egg wash. Add the yoghurt, salt, pepper and thyme to the remaining egg and beat to combine.
- Pour the cooled lamb into the quiche base and spread evenly. Pour the egg-yoghurt mixture over to cover the meat, arrange the roasted pepper slice all around to cover the surface, place the quiche tin on a pastry sheet and bake the at 180℃ for 25-30 mins.
- When it has set and baked, remove the quiche tin and place on a wire rack to cool a little before gently unmolding the quiche from the tin. This quiche can be eaten warm or cold.