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Recipe from Nuts by Avner Laskin
Almonds and feta cheese are both common ingredients in Mediterranean cooking. The combination of flavors in this enticing quiche demonstrates why they are so popular.
Serves 6


• 1/2 cup butter, chilled
• 1/2 teaspoon salt
• 1 egg
• 1 tablespoon cold water
• 1 /4 cups white flour

• 1 egg
• 3/4 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon fresh nutmeg, ground
• 2/3 cup feta cheese, crumbled
• 1/2 cup almonds, crushed
• 1/4 cup almond slivers, for garnish

Preheat the oven to 375°F.

2. Blend the butter and salt in a food processor for 2 minutes until well blended.

3. Turn off the food processor and add the egg, water, and half the flour. Process for 2 minutes until the dough is smooth and uniform.

4. Turn off the food processor and add the remaining flour. Process for 1 minute until the dough forms a ball.

5. Remove the dough and wrap it tightly in plastic wrap. Refrigerate for 30 minutes. At this stage, the dough may be stored for up to 2 weeks in the freezer.

6. While the dough is being chilled, prepare the filling. Combine the egg, cream, salt, and nutmeg in a bowl, and whisk together until well mixed. Set aside.

7. Remove the dough from the refrigerator and transfer to a floured work surface. Roll out the dough thinly and transfer it to a 10-inch tart pan. Press the dough evenly on the bottom and sides of the pan. Trim the edges with a sharp knife.

8. Place the feta cheese and almonds in the bottom of the tart pan and pour the filling on top. Sprinkle the almond slivers on op and bake for 30 minutes.

9. Serve immediately. Store in the refrigerator for up to 2 days after baking.

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