Ingredients & eggplant quiche recipe
Serves 4.
For the dough: 150 g flour, 75 g of butter, a pinch of salt.
For the filling: 2 large eggplants, tomatoes 300 g, 150 g onion, 1 clove garlic, 1 1 / 2 tbsp oil, 2 eggs, thyme, oregano, salt, pepper, oil of spicy olive.
To begin, prepare the dough: In a bowl, combine flour and salt, add the butter cut into small pieces and work with your fingertips.
Add a little water and knead again.
Form a ball and let stand 1 hour by covering it with a damp cloth.
Meanwhile, cut the eggplant into rounds regularly.
Next, slice the onions, cut tomatoes into small cubes seeded first.
In a skillet, heat one tbsp of olive oil.
Sauté the onions and eggplant until they become golden.
Stir in the tomatoes, thyme, oregano, crushed garlic, salt and pepper.
Simmer 15 minutes over medium heat: preparing to lose its water.
In a bowl, beat the eggs.
Then add the vegetables income Adjust the seasoning.
Preheat oven 7 th.
Roll out the pastry and line a pie plate.
Pour the filling, bake for forty five minutes.
Check for doneness by pricking with a fork.
After this time, remove pie from oven and let cool.
Serve warm or cold on a bed of lettuce drizzled with a drizzle of spicy olive oil.
Serves 4.
For the dough: 150 g flour, 75 g of butter, a pinch of salt.
For the filling: 2 large eggplants, tomatoes 300 g, 150 g onion, 1 clove garlic, 1 1 / 2 tbsp oil, 2 eggs, thyme, oregano, salt, pepper, oil of spicy olive.
To begin, prepare the dough: In a bowl, combine flour and salt, add the butter cut into small pieces and work with your fingertips.
Add a little water and knead again.
Form a ball and let stand 1 hour by covering it with a damp cloth.
Meanwhile, cut the eggplant into rounds regularly.
Next, slice the onions, cut tomatoes into small cubes seeded first.
In a skillet, heat one tbsp of olive oil.
Sauté the onions and eggplant until they become golden.
Stir in the tomatoes, thyme, oregano, crushed garlic, salt and pepper.
Simmer 15 minutes over medium heat: preparing to lose its water.
In a bowl, beat the eggs.
Then add the vegetables income Adjust the seasoning.
Preheat oven 7 th.
Roll out the pastry and line a pie plate.
Pour the filling, bake for forty five minutes.
Check for doneness by pricking with a fork.
After this time, remove pie from oven and let cool.
Serve warm or cold on a bed of lettuce drizzled with a drizzle of spicy olive oil.
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