The materials (for a 28 cm diameter mold):
For dough
:
280 grams (2 cups) flour
150 grams of cold butter, cut into cubes
1/4 cup (60 ml) cold water
1 tablespoon olive oil
1 teaspoon citrus vinegar
1 tablespoon sugar
1 teaspoon salt
For the stuffing:
2 tablespoons olive oil
1 medium eggplant, sliced into 1 cm thick slices
3 eggs
1 container (250 ml) sweet cream
100 grams of goat feta cheese, coarsely crumbled
100 grams of kashkaval cheese, grated
1/2 cup dried tomato raisins, soaked in olive oil, squeezed and coarsely chopped
Salt and ground black pepper
A little freshly ground nutmeg
preparation method:
Prepare the dough:
In a food processor, process flour and butter until a crumbly mixture is obtained.
Add water, olive oil, vinegar, sugar and salt and mix until a uniform dough is obtained.
Roll the dough on a lightly floured surface into a circle 32 cm in diameter and 5-4 mm thick.
Line the bottom and sides of the pan with dough, and place a rolling pin on the edge of the pan to remove the excess dough.
Prick the base of the dough with a fork and transfer to the freezer for half an hour.
Preheat oven to 170 degrees, remove the pan from the freezer and bake for 15-12 minutes until lightly golden.
Remove the pancake from the oven and increase the oven temperature to 180 degrees.
Prepare the stuffing and bake:
Heat a large skillet over a medium flame, add olive oil and eggplant slices and fry on both sides until golden.
Remove the eggplant slices, place on absorbent paper and cool for about 10 minutes.
Alternatively, instead of frying, place eggplant slices in a pan lined with baking paper, drizzle with a little olive oil and bake the eggplant for 25-20 minutes until golden.
Beat eggs in a bowl, add sweet cream, cheeses, raisins and sun-dried tomatoes, salt, pepper and nutmeg, and mix well.
Pour the mixture over the dough pan and sprinkle the baked / fried eggplant slices on top.
Bake 40-35 minutes until golden and set.
Cool the quiche and serve.
For variety, you can replace the dried tomatoes with pitted Kalamata olives, halved in the same amount.
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