Ingredients
• 2 cups plain flour
• 150g butter, chilled, chopped
• 1 egg yolk
• 1/4 cup water, chilled
• 3 eggs
• 1/3 cup pure cream
Pancetta and leek filling
• 2 teaspoons olive oil
• 2 slices pancetta, finely chopped
• 1/2 small leek, trimmed, thinly sliced
• 1 1/2 tablespoons grated parmesan cheese
Tomato and marinated feta filling
• 2 tablespoons drained marinated feta cheese, crumbled
• 8 (25g) Green Valley pitted kalamata olives, finely chopped
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 3 grape tomatoes, quartered
Method
Place flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together. Turn on to a lightly floured surface. Knead until smooth. Using a lightly floured rolling pin, flatten dough into a 15cm round. Wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 180°C/160°C fan-forced. Lightly grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out pastry between 2 sheets of baking paper until 3mm thick. Using a 7.5cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into prepared pans. Pierce bases with a fork. Freeze for 20 minutes or until firm.
Using a fork, lightly beat 1 egg in a bowl. Brush egg over pastry rounds. Bake for 10 to 12 minutes or until light golden.
Meanwhile, make pancetta and leek filling: Meanwhile, heat oil in a frying pan over medium-high heat. Add pancetta and leek. Cook, stirring occasionally, for 3 to 4 minutes or until leek has softened. Season with pepper.
Meanwhile, make tomato and marinated feta filling: Combine feta, olives and parsley in a bowl.
Place cream and remaining eggs in a jug. Lightly beat to combine. Spoon pancetta mixture into 12 pastry cases. Spoon feta mixture into remaining pastry cases. Pour 2 teaspoons of egg mixture over fillings. Sprinkle pancetta and leek quiches with parmesan. Top feta quiches with tomato quarters. Bake for 20 to 25 minutes or until golden and filling has set. Serve.
