The dough

1. Mix the flour with water, then add olive oil, salt and instant yeast.
2. Let it rest for an hour before being rolled out and placed in the quiche mold.
3. Once you shape it in the mold, line the dough with cling film and add dried pulses (chickpeas or beans) to weigh down the pie crust with something so it doesn’t puff up in the center or shrink down the sides. Bake for 8min at 200°c.

The filling

1. Combine in a large bowl the eggs, black pepper and light cream, and beat together then whisk in thyme, porcini, olives, turkey or ham, shredded pecorino. Mix well then pour the filling into the crust, top it with the brie slices and bake in the oven for 22 min at 200°C or until golden brown.
2. Let it cool then decorate with blueberries and rosemary.