Cheesy Eggplant and Onion Quiche
This cheesy eggplant and onion quiche is simple easy & super simple to make. It’s a great make ahead dish, almost all components can be made the day before.
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Cheesy Eggplant and Onion Quiche – Video
The star of the dish the eggplant (or aubergine)
Have you realized that the Eggplant is quite a neglected vegetable? Especially considering that it has so much of nutrition and benefits? And the kids? Gosh try giving the kids an eggplant to eat? About a year ago Aadi was like – seriously mom? I don’t think so. We’ve changed that.
As kids I remember my mom had fond memories of eggplants. Unlike today when vegetables are available all year long ago, back then they use to be seasonal. Eggplants would grow during the months of August through October; and I think that’s exactly why kids in those times appreciated their vegetables better than us. It wasn’t available for them all the time so when it was in season everybody would make all those delicious dinners to boast about. My mom spoke of grandma making curries, salads, spread and tarts and wonderful combination to use this beautiful vegetable.
As a kid I remember my favorite was mom would grill the eggplant until it was pulp then she’d add some spices, fresh green onions, cilantro and it was almost like a spread. So delicious on toast and chapati.
Ah well, back to this recipe – Cheesy Eggplant and Onion Quiche.
So as I said this is basically the simplest eggplant and onion quiche you can make.
As you can see in the video below. I took the easy route and used store bought pie dough.
I suggest you watch the video first to see how really simple this is.
About the Pie dough.
If you use store bought pie crust, use a good brand you trust. If you look at the video above you will see the dough is not very buttery and flaky unlike homemade pie dough? Know why? It’s a super market brand pie dough that I was asked to try out. It was nice but I think not the best. They said it was 50% less fat that’s why it was more like a dough rather than like a pastry dough. In future I wont’ be using it. Need to look for a another good brand or make homemade. Homemade is always the best!
A Perfect Make-A-Head dish
If you have guest coming over on a bus weekday or any day? This is a great dish to make ahead. You can prepare the eggplant and onions up to three days ahead and leave them in the fridge. On the day of the party just put it all together.
How to prepare eggplant and onions slices
For the Eggplant.
- Eggplants can be easy to work.
- Wash the eggplant and cut slices about 1/2 inch thick.
- Place them in a plastic or stainless steel colander
- Sprinkle salt and let stand for a few minutes.
- The salt will draw out the bitter juice.
- After about 20 to 30 minutes. Use a paper towel to pat dry all the slices.
- Never wash eggplant after it’s cut. It is like a sponge and it will soak up water and resulting dish will be soggy.
- Place the dry sliced on an oiled baking tray and bake them in a preheated oven for about 15 minutes on each side.
For the Onions.
- I prefer to grill red onions as they are the sweetest.
- Clean and cut round slices.
- Sprinkle the slices with salt to release the juice
- Place a non stick fry pan on the stove on medium to low heat.
- Place the onion slices and let cook on each side for about 10 minutes on low.
- I do not use oil as the dry pan does a good job of drying out the juices and caramelizing.
Well, now on to the simple Quiche – Cheesy Eggplant and Onion Quiche.
1 pie dough
1/4 cup red pesto, green pesto or even tepanade works.
1 Grilled eggplant (as directed above)
2 large grilled red onions (as directed above)
1/2 cup Parmesan cheese
and 1/2 cup Emantle or Cheddar Cheese
plus 1/2 cup Mozzarella
Preheat the oven to 190 C / 380 F
Roll and line a 9″ tart pan with the pie dough.
Let chill for 5 minutes then place pie weight and
Pre-bake crust 7 minutes with pie weight and 3 to 5 minutes without pie weight (mine took 7 minutes without pie weights)
Once baked. Add the rest of the ingredients
Spread the red pesto (or green pesto or Tepenade)
layer grilled onion slices, followed by the eggplant slices.
grate the three cheeses over and
bake further for 30 minutes at 180 C / 360 F for about 20 to 3o minutes or until golden on the top.
Recipe card to print
Click here to Pin this recipe on Pinterest
- 1 pie dough
- ¼ cup red pesto, green pesto or even tepanade works.
- 1 Grilled eggplant (as directed above)
- 2 large grilled red onions (as directed above)
- ½ cup Parmesan cheese
- and ½ cup Emantle or Cheddar Cheese
- plus ½ cup Mozzarella
- Preheat the oven to 190 C / 380 F
- Roll and line a 9" tart pan with the pie dough.
- Let chill for 5 minutes then place pie weight and
- Pre-bake crust 7 minutes with pie weight and 3 to 5 minutes without pie weight (mine took 7 minutes without pie weights)
- Once baked. Add the rest of the ingredients
- Spread the red pesto (or green pesto or Tepenade)
- layer grilled onion slices, followed by the eggplant slices.
- grate the three cheeses over and
- bake further for 30 minutes at 180 C / 360 F for about 20 to 3o minutes or until golden on the top.
And voila.!! If you love eggplant – this will make you want some. Right? What’s your favorite way of eating eggplants? Let me know in the comments below.
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