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Cheddar Eggplant Quiche
My favorite aubergine quiche ??‍? Recipe in English is in the comments below ??‍??Happy Sunday! __________ Доброго воскресенья, друзья! Я сегодня к вам с рецептом ещё одного моего любимого летнего киша - с баклажанами. Я огромный любитель синеньких ???, но учитывая закадычную дружбу баклажанов с маслом, каждый день такими блюдами не полакомишься. Для этого пирога баклажаны запекаются в духовке без капли масла, а нежная сырно-сливочная заливка и рубленое тесто отлично дополняют главного героя пирога ?. Это конечно тоже #непп, но любители баклажанов точно оценят этот рецепт! ?? Проверено вашим верным поваром, дегустатором и знатным поедателем баклажанов в одном лице ??‍???! Сохраняйте рецепт ??? -@lusya_galkina

Recipe

Ingredients:

For the crust:
1 1/2 cups flour
6 tbsp cold butter
4-5 tbsp iced water
A pinch of salt

For the filling:
1 1/4 cups sliced eggplant
3/4 cup heavy cream
2 eggs 
3/4 cup grated cheese (cheddar or similar)
Salt, pepper
2-3 garlic cloves
A small bunch of parsley 
A pinch of ground nutmeg
A pinch of dried basil

Directions:
Place the flour, salt, and cold butter cubes in the bowl of a food processor blade and pulse 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 the oven to 200˚C (390˚F). Sprinkle the eggplant slices with salt and let sit for 15 minutes. 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, and blind bake for 10 minutes at 200˚C (390˚F). Then remove the beans or weights and bake for an additional 5 minutes. Reduce the oven temperature to 180˚ C (350˚F).

Chop the garlic and parsley together until finely minced.

Add the eggs, cheese, heavy cream, ground nutmegand basil to a large bowl and miz 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.

Bake for additional 30-40 minutes. Remove from the oven and let cool slightly. Sprinkle with chopped parsley and serve. Bon appetit!