Cheddar and Branston Pickle Quiche

Steps

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1. 1
   Make the pastry using a food processor: add flour and salt, then pulse for about 45 seconds until it resembles breadcrumbs. Gradually drizzle in ice-cold water while pulsing for another 45-50 seconds until the dough forms a ball in the machine. Remove, shape into a thick disc, wrap in cling film, and refrigerate for about 20 minutes.
   ▶ ≈0:49
2. 2
   Preheat the oven to 180°C (355°F or gas mark 4). Roll out the pastry on a floured surface to about 3 mm thick, turning it 90 degrees with each pass to keep it round. Once large enough, lift it onto the greased 9-in (23-cm) tin, carefully press it into the base and sides, and trim off any excess.
   ▶ ≈2:10
3. 3
   Prick the pastry base with a fork (called docking) to prevent bubbling. Cover with a sheet of crumpled parchment paper and weigh it down with blind-baking ceramic beads or rice. Bake in the preheated oven for 30 minutes.
   ▶ ≈3:55
4. 4
   While the pastry blind bakes, prepare the filling: crack 6 large eggs into a jug with a good pouring spout, season with salt and black pepper (go easy on salt as cheese, pickle, and pastry already contain it), and whisk well. Add 1 tablespoon of double cream and beat until smooth and fully combined. Reserve 2 tablespoons of the mixture for egg wash.
   ▶ ≈4:48
5. 5
   Grate the mature cheddar cheese (or any strong-flavored hard cheese). Prepare finely sliced spring or green onions. Have your Branston pickle or preferred pickle ready.
   ▶ ≈5:32
6. 6
   Once the pastry has finished blind baking, remove it and place on a wire rack. Carefully lift out the parchment and rice. Brush the reserved egg wash all over the hot pastry base and sides (avoid getting it between the pastry and tin), then return to the oven for 5 minutes to set. Remove and cool completely on the rack.
   ▶ ≈6:06
7. 7
   Reduce the oven temperature to 170°C (340°F or gas mark 3). Make sure the pastry case isn't stuck to the tin, place it on a baking tray for easier handling, and have a drip pad ready for your spoons.
   ▶ ≈6:52
8. 8
   Spread the pickle evenly across the base of the pastry. Sprinkle some of the sliced spring onions over the pickle, then add about 90% of the grated cheese, piling it on and spreading it evenly. Reserve the rest of the cheese for topping.
   ▶ ≈7:27
9. 9
   Add another layer of spring onions. Pour the egg custard mixture in with a steady, consistent flow, allowing it time to seep through the layers. Keep pouring until all the mixture is in.
   ▶ ≈8:15
10. 10
    Sprinkle the remaining cheese over the top of the quiche. Carefully transfer it to the oven and set the timer for 25 minutes.
    ▶ ≈8:51
11. 11
    Bake until golden and fragrant. Remove to a wire rack and let sit for 10 minutes. Pop out the tart ring, place the quiche on a cutting board, and slide out the base. Cut with a sharp knife and serve.
    ▶ ≈9:30