FRIJE

Name: Eggplant and Feta Quiche
Prep time: 30 min
Cook time: 1 min
Yield: 4 servings
Ingredients: 60 g of wholemeal rice flour; 60 g of buckwheat flour; 1 egg; 5 cl of olive oil; 2 pinch of salt; 2 eggplant; 50 g of feta; 2 egg; 20 cl of plant-based milk; 30 g of pine nut; 10 black olive; 3 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

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Eggplant and Feta Quiche

Summer Quiche Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 1 minutes

Energy: 436 kcal / serving

Instructions

1. Prepare the dough: mix the flours and salt, then add the egg and oil. Work the dough with your hands and form a ball. Cover with a towel and let it rest in the refrigerator for 30 minutes.
Preheat the oven to 180 °C (350 °F).
2. Wash the eggplants. Slice them and sauté them in oil for 5 minutes in a pan. Whisk the eggs with the plant-based milk, salt, and pepper.
3. Grease a tart pan and line it with the dough. Arrange the eggplants and crumble the feta cheese on top. Add the egg mixture, pine nuts, and finish with the olives.
4. Bake for 50 minutes.

Notes & Suggestions

This quiche is delicious warm or cold, served with a salad.

Ingredients for servings

Pour la pâte : :
60 g of wholemeal rice flour
60 g of buckwheat flour
1 egg
5 cl of olive oil
2 pinch of salt
Pour la garniture : :
2 eggplants
50 g of feta
2 eggs
20 cl of plant-based milk
30 g of pine nut
10 black olives
3 tablespoon of olive oil
salt (according to taste)
pepper (according to taste)

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Nutritional information *

Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.

Per serving

% RDA

Energy value

436 kcal

22 %

Fat

35,18 g

50 %
of which saturated

6,71 g

34 %
Carbohydrates

13,74 g

5 %
of which sugar

2,87 g

3 %
Protein

11,65 g

23 %
Fibers

4,61 g

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More data

* As an indication, before cooking, RDA of the EU.