Quiche Rôtie D’aubergine, De Tomate Et D’olive

May 09, 2023May 9, 20230 1
A savory eggplant, tomato, and olive quiche that will delight your taste buds
in Quiche

Prep

25 min

Cook

50 min

Ready In

1 hour 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 pastry crust
1 globe eggplant
3 tablespoons olive oil
1/4 cup onion , Chopped
1 garlic clove , finely minced
3 fresh plum tomatoes , peeled diced , drained
1/4 cup black olives , sliced
1/4 teaspoon dried oregano , crumbled
2 tablespoons fresh basil , julienned
4 eggs
1 1/2 cups light cream or 1 1/2 cups milk
1/2 cup parmesan cheese , Grated
1/4 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon white pepper

Nutrision Information

Servings Per Recipe
8
Calories
441
Sugar
3g
Fat
34g
This quiche is a delicious variation on the classic dish, using a roasted eggplant, tomato, and olive filling that is both savory and flavorful. The crust is classic buttery goodness that provides a perfect contrast to the creamy filling. This dish is perfect for a cozy weekend breakfast, a light lunch, or even as part of a larger brunch spread. Feel free to make it your own by adding in your favorite veggies, herbs, or spices.

Instructions

1.Preheat the oven to 350 degrees F.
2.Slice the eggplant into thin rounds and place on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes, or until tender and lightly browned. Set aside to cool.
3.In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4.Add the diced tomatoes, sliced olives, dried oregano, and julienned basil to the skillet. Cook for 5-7 minutes, or until the mixture has thickened slightly. Set aside to cool.
5.In a large bowl, beat together the eggs, light cream or milk, grated Parmesan cheese, paprika, salt, and white pepper until well combined.
6.Unroll the pastry crust and fit it into a 9-inch tart pan. Prick the bottom of the crust with a fork several times to prevent it from puffing up while baking.
7.Spread the cooled eggplant slices evenly over the bottom of the crust. Pour the tomato and olive mixture on top of the eggplant.
8.Pour the egg mixture over the tomato and olive mixture.
9.Bake for 35-40 minutes, or until the quiche is set in the center and the crust is golden brown. Let cool for 10-15 minutes before slicing and serving.

PROS

This quiche is packed with delicious and healthy ingredients like eggplant, tomatoes, and olives.

It is a great vegetarian option that is perfect for any meal of the day, from breakfast to dinner.

The crust is crispy and buttery, and the filling is creamy and flavorful.

CONS

This quiche can be a bit tricky to make- the crust requires a bit of time and attention to ensure it bakes up perfectly.

It is also quite hefty on the calorie count, so should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Eggplant is a great source of dietary fiber and vitamins, including vitamin C and K.
It is also packed with antioxidants that can help reduce inflammation and improve heart health.
Tomatoes are another great source of antioxidants, as well as vitamin A and potassium.

Print

Leave a Reply

Your email address will not be published.