This super delicious eggplant quiche was a success at home. The homemade pie crust, grilled eggplant, cherry tomatoes and cheddar cheese are the key ingredients in this flavourful vegetarian dish.
The best part is that everything in this recipe can be made ahead of time. You can bake it last minute before your quests arrive and serve it fresh and warm.
INGREDIENTS:
For the crust:
1 1/2 cup (190gr) flour (all-purpose)
115 gr unsalted butter (cut in cubes)
1 tsp salt
60ml cold water
For the filling:
3 large eggplants sliced (rounds)
200 ml fresh cream
3 eggs
1 cup shredded cheddar
1/4 cup mashed fetta cheese
1 cup finely chopped parsley
Salt, pepper, dried basil, a pinch of nutmeg
2 garlic cloves chopped in tiny pieces
10-12 cherry tomatoes halved
DIRECTIONS:
Place the flour, salt, and cold butter cubes in the bowl of a food processor and mix until crumbly
Mix in the iced water until the dough holds together
Roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes
Preheat oven to 200C degrees
Brush the eggplant slices with some olive oil and bake for 15 minutes until soft
Roll out the dough into a circle and place in a tart pan
Prick the dough all over with a fork, cover with cooking paper and put some beans as a weight
Bake for 15 minutes at 200C degrees
Then remove the beans and bake for an additional 15 minutes
Reduce the oven temperature to 180C degrees
Chop the garlic and parsley together until finely minced
Add the eggs, cheese, heavy cream, ground nutmeg and basil to a large bowl and mix until well combines
Season with salt and pepper and mix well
Add garlic and parsley and mix again
Place eggplant slices in a single layer on the crust
Pour the filling over the top and place another layer of eggplant slices on it
Arrange cherry tomatoes (halved), on top and
Bake for additional 30-40 minutes
Remove from the oven and let cool slightly
This recipe tastes great any time of the day!
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