1. Preheat oven to 180C.
2. Add butter (125g), cream cheese (250g), flour (220g) and a pinch of salt to the bowl. Mix on Speed 6 until it just combines.
3. Tip out dough on to the bench and knead by hand into a smooth ball. You may require additional flour if you find your dough is sticky. Just dust your dough lightly with the flour as you are kneading until it is workable.
4. Dust the bench well with flour. Roll the dough into a circle, half a centimetre thick. Place into the base of the quiche tin. Trim away the excess. Prick the base with a fork several times. Line the base with baking paper and cover with pie weights.
5. Bake for 15 minutes or until golden. You want to cook this two thirds the way through.
6. Meanwhile, drain oil from antipasto mix and slice into small pieces.
7. Scatter mixture over the pie crust.
8. Place eggs (5), cream (200g) and pepper (1 tsp) into bowl. Combine Speed 5 / 8 seconds.
9. Pour egg mixture over antipasto mixture.
10. Bake for 25 - 30 minutes until egg has set and crust is nice and golden.
11. Serve warm or cold with salad.

Transporting Tip: Cover the quiche tin with aluminium foil and transfer to an airtight container with an icepack if serving cold. Cut once you are ready to eat, so don't forget to pack a knife.