PIE CRUST

• 50 g medium-protein flour
• 25 g unsalted butter, cold
• 1/8 tsp salt
• 11 g whole egg, cold

PRUNE FILLING

• 2 Sunsweet prunes
• 1/2 slice smoked beef
• 20 g cream cheese
• A pinch of salt, to taste
• 1/8  tsp black pepper
• 15 g tomato purée
• 1/8  tsp dill (dried or fresh)
• 1/8  tsp dried oregano

EGG FILLING

• 15 g whole egg
• 11 g liquid whipping cream
• 11 g milk
• A pinch of salt
• A pinch of black pepper

TOOLS & EQUIPMENT

• Pastry blender
• Rolling pin
• Bench scraper
• 11 cm diameter aluminum foil pie tin
• Pie weights (or rice/legumes as a substitute)
• Baking paper
• Plastic wrap

1. Make the pie crust. Combine the cold unsalted butter, flour, and salt using the rubbing-in method until the mixture resembles breadcrumbs. You can use a pastry blender, bench scraper, or food processor. Add the egg and mix with a spatula just until the dough comes together. Do not overmix or knead until smooth.
   
   
2. Cover the dough with plastic wrap and refrigerate for 15 minutes.
   
   
3. Prepare the egg filling. In a bowl, combine the egg, liquid whipping cream, and milk. Add the salt and black pepper, then whisk until well combined.
   
   
4. Remove the dough from the refrigerator. Lightly flour the work surface and rolling pin. Roll out the dough to a thickness of 2–3 mm, making sure it is wider than the pie tin so it covers the sides. Transfer the dough to the aluminum pie tin, then trim and neaten the edges.
   
   
5. Prick the bottom of the crust evenly with a fork. Place the tin in the freezer for 15 minutes.
   
   
6. Blind-bake the crust. Preheat the oven to 200°C. Line the crust with baking paper and fill with pie weights. Bake at 180°C for 15–20 minutes.
   
   
7. While the crust is blind-baking, flatten the Sunsweet prunes. Torch the smoked beef, if desired, to enhance its smoky flavor. Mix the cream cheese with the salt and black pepper.
   
   
8. Assemble the quiche. Once the blind-baking is complete, layer the prunes at the bottom of the crust, followed by the smoked beef, cream cheese, and tomato purée. Sprinkle with dill and dried oregano. Finally, pour the egg mixture evenly over the filling, taking care not to overfill the crust.
   
   
9. Preheat the oven to 200°C. Bake the quiche at 180°C for 20–25 minutes, or until the top is golden brown.
   
   
10. Allow the quiche to cool to room temperature before removing it from the aluminum pie tin. Serve and enjoy!