Here is another quiche, one of many possible combinations in this savoury tart. I have opted to feature a more Mediterranean flavor to this French dish, by making the stars aubergine (eggplant), and courgettes (zucchini). I got the inspiration from my fridge: I really wanted to make a quiche, but was out of spinach, mushrooms, and leeks (the three main flavors I alternate between when making a quiche). Lo behold, I saw the aubergines and courgettes and the idea was born less than an hour after it was conceived!!
For the filling:
75g cheese, grated
For the crust:
1 cup flour
4 Tbsp cold water
|Uncooked crust pressed in tin|
|Sauteed aubergine, sauteed courgettes and onion, grated cheese.|
|Vegetable cheese, egg and cream mixture.|
To make the crust, process the flour and the butter until resembling breadcrumbs.
Add the cold water by tablespoons as the machine is running until the dough is formed.
Press the dough into the tin and refrigerate whilst making the filling.
To make the filling, dice the aubergines, sprinkle with salt, set aside 15 minutes.
During this time, dice the courgettes and onion, and saute them until soft but not necessarily browned.
Rinse the aubergine, press dry with paper towel, saute in the same manner.
Combine the sauteed vegetables and cheese in a bowl.
Preheat oven to 350°F.
Whisk the egg and cream and lightly season with salt and a good grinding of pepper.
Pour on the vegetables and cheese and stir to combine.
Pour the mixture in the crust.
Bake for 35 minutes.
Serve warm or room temperature.