Parsnip Tart with Feta and Walnuts
  1. Begin by preparing the pastry. Rub the oil through the flour to a crumbly texture. Then add the cold water and stir together. Knead the dough until it comes together.
  2. The dough will be very soft and slightly sticky. So the best way to put it into the pastry case, is by kneading it into place with your fingers. Store it in the fridge while you prepare the filling.
  3. Cut the onions into thin half-moons. Cook them in a little bit of oil, until they’re translucent.
  4. Peel the parsnips and cut them into small cubes. Add them to the onions and cook them until they’re slightly softened.
  5. Reduce the heat and add the milk. Cook for about 3 minutes until the milk has reduced a bit. Take the pan from the heat and transfer the vegetables to a bowl. Season with black pepper and set aside to cool.
  6. Cut the feta cheese into chunks and chop the walnuts. Stir them through the cooled vegetables.
  7. Beat the eggs and yoghurt together with a fork. Season with plenty of black pepper.
  8. Start filling the pastry case. First add the parsnip mixture. Then pour the egg-mixture on top. Make sure to distribute everything evenly. Top the quiche with the grated cheese.
  9. Put the cake in a pre-heated oven at 200°C (390°F). Bake for about 40 minutes or until the filling is set. Serve the quiche straight from the oven.