The quiche is a type of salty cake (short crust pastry) that comes from French cuisine, it is made with any type of vegetables or protein, its main base is the mixture of milk cream and eggs known as “the quiche apparatus”, in this case you will learn how to make an eggplant and cheese quiche, two ingredients combine perfectly.
Ingredients to make Eggplant and Cheese Quiche:
- Dough
- 75 grams of wheat flour
- 60 grams of butter
- 1 yolk unit
- 1 pinch of salt
- Filling
- 1 unit of Eggplant
- 1 unit of Egg
- 100 grams of milk cream
- 50 grams of Parmesan cheese
- 50 grams of Dutch cheese
- 10 milliliters of olive oil
- 1 pinch of salt
- 1 pinch of pepper
How to make Eggplant and Cheese Quiche:
1 Before making this quiche recipe, the first step is to get all the ingredients ready.
2 For the dough, mix the flour with the cold butter, cut into cubes, and a pinch of salt, and rub with your fingers until you get crumbs
3 Add the yolk and integrate to form a dough, wrap in plastic wrap and take to the fridge for 1 hour.
4 Stretch the dough approximately 3 mm thick, take it to the mold previously greased with butter and remove the edges.
5 Cover with aluminum foil and add counterweight, take to the oven at 180 degrees C for 25 minutes, after that time remove the counterweight and bake 5 more minutes. I have used some walnuts to make a counterweight.
6 For the filling, in a frying pan with olive oil, cook the sliced aubergine until golden brown on both sides.
7 Remove the aluminum foil and add the aubergine slices to the base, then add the Dutch cheese slices and finally the whipped cream with the egg, season with salt and pepper and bake at 170 degrees C until the cake is firm, add the Parmesan cheese and bake again until golden brown.
8 Once the aubergine and cheese quiche is ready, wait for it to cool down a bit, unmold and serve. And this particular recipe is ideal for eating during breakfast time.
