Mediterranean Quiche

Step 1

To make the pastry, place the flour, salt and mustard in a food processor, add the butter and process the mixture until it resembles fine breadcrumbs.

Step 2

Add the Gruyere cheese and process again briefly. Add enough iced water to make a stiff dough: the dough will be ready when it forms a ball. Wrap the dough in clear film and chill in the fridge for at least 30 minutes.

Step 3

Meanwhile, make the filling. Soak the anchovies in the milk for about 20 minutes to make them less salty. Pour off the milk. Heat the olive oil in a frying pan and cook the onions and red pepper until they soften.

Step 4

In a bowl, beat the egg yolks, cream, garlic and Cheddar cheese together; season with salt and pepper.

Step 5

Preheat the oven to 200°C/400°F/ Gas 6. Roll out the chilled pastry and line a 23cm/9in loose-based quiche tin. Spread the mustard over and chill in the fridge for a further 15 minutes.

Step 6

Arrange the tomatoes in a layer in the pastry crust. Top with the onion and pepper mixture and the anchovy fillets. Pour over the egg mixture. Bake for 30 minutes. Serve warm or at room temperature, sprinkled with fresh basil.