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Eggplant and Tomato Quiche

The recipe for Eggplant and Tomato Quiche by Les Pépites de Noisette

Vegetarian Quiche Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Cost per serving: 0,56 €
Energy: 322 kcal / serving
Nutritional score:

Instructions

  • 1.   Preheat the oven to 180°C (350°F).
  • 2.   In a pan with a drizzle of oil, sauté the spring onions with the garlic for 5 minutes. Let cool.
  • 3.   Meanwhile, cut the tomatoes, dice the grilled eggplants, and finely chop the herbs.
  • 4.   In a bowl, whisk the eggs with the cream, yogurt, herbs, half of the cheese, salt, and pepper.
  • 5.   Roll out your puff pastry in a pie dish. Prick the bottom with a fork, place a piece of parchment paper on top, place a weight (rice, dried beans, ceramic beads...) and bake for about 10 minutes.
  • 6.   Remove the weights and paper, and spread the tomato sauce (if using), the cooled onions, the eggplant pieces, the tomato, lightly season with salt and pepper, and pour the egg mixture on top.
  • 7.   Sprinkle with cheese and bake again for about 30-40 minutes. The top should be golden and the crust crispy.
    Serve hot or cold.

Ingredients for servings

  • 1 puff pastry
  • 2 onions
  • 1 garlic clove
  • 1 eggplant
  • 1 tomato
  • 3 eggs
  • 20 cl of heavy cream
  • 1 yogurt
  • 2 tablespoon of tomato sauce
  • 20 g of grated cheese
  • 1 fresh mint
  • 1 fresh chives
  • 1 fresh basil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    322 kcal
    16 %
  • Fat
    21,8 g
    31 %
  • of which saturated
    14,1 g
    71 %
  • Carbohydrates
    20,6 g
    8 %
  • of which sugar
    5,73 g
    6 %
  • Protein
    8,61 g
    17 %
  • Fibers
    2,78 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.