Date, almond and rocket quiche

serves 6

Ingredients

1 ¾ cups flour, plus more for dusting

8 tbsp. unsalted butter, cubed and chilled

1 tsp. salt, plus more to taste

4 eggs

½ cup double thick cream

½ cup milk

Freshly ground black pepper, to taste

2 cups roughly chopped rocket leaves

1⁄3 cup crushed toasted slivered almonds

10 pitted dates, finely chopped

Method

Place flour, butter, and salt in a bowl; using your fingers, rub together until pea-size crumbles form. Add 1 egg and 1 tbsp. ice cold water; stir until dough forms. Transfer to a lightly floured surface; knead dough until smooth, 1-2 minutes. Form into a disk and wrap in plastic wrap; refrigerate 1 hour.

Roll dough into a 33cm circle; transfer to an 28cm tart pan with a removable bottom, pressing dough into bottom and sides. Trim excess dough and place on a baking sheet; refrigerate for 30 minutes.

Heat oven to 180°C. Prick dough with a fork; cover with wax paper and fill with dried beans. Bake until slightly firm, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Whisk remaining eggs, plus cream, milk, rocket, salt, and pepper in a bowl. Stir in almonds and dates. Reduce oven to 165 °C; pour filling into crust. Bake until filling is set, about 20 minutes. Let quiche cool briefly and remove from pan; garnish with more rocket and finely chopped almonds, if you like.

Enjoy with the 2018 Culinaria Chenin Blanc.