Olive and cheese quiche

Ingredients for 8 servings:

• 400 g flour
• 50 g butter, soft
• 1 egg(s)
• 1 tsp salt
• 40 g butter, melted
• 75 g olives, black, pitted, drained weight
• 75 g olives, green, pitted, drained weight
• 300 g cheese, e.g. Gruyère, grated
• 2 tbsp parsley, chopped
• Rosemary, fresh, chopped
• 1 egg(s)
• 150 ml cream, sweet
• 50 ml red wine, semi-dry
• Salt
• Pepper, freshly ground
• Flour , for the work surface
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Knead the flour, butter, egg, salt, and 200 ml of lukewarm water into a smooth dough and let it rest for about 30 minutes. Finely dice the olives. Mix the cheese with the egg, parsley, rosemary, cream, and wine, and season with salt and pepper. Roll out the dough on a floured surface and line a greased quiche dish. Preheat oven to 180°C. Brush the base with melted butter, top with the diced olives, and spread the cheese mixture on top. Bake the quiche for about 30 minutes until golden brown. Sprinkle with fresh parsley or rosemary to serve.