Cheesy Grilled Eggplant and Onion Quiche

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This cheesy eggplant and onion quiche are simple and easy to make. It uses homemade pie crust, grilled eggplant, and caramelized grilled onions topped with cheese. It’s a great make-ahead dish, almost all components can be made the day before.

Have you realized that eggplant is quite a neglected vegetable? Especially, considering that it has so many nutrients and benefits. And the kids? Gosh, try giving the kids an eggplant to eat.

As a kid, I remember my mom would make us eggplant and I had fun eating it. My favorite was Indian Baigan Bhartha. Unlike today, when vegetables are available all year, 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 now. It wasn’t available for them all the time. So, when it was in season everybody would make all those delicious dinners to rave about. My mom spoke of grandma making curries, salads, spreads, tarts, and bakes. All wonderful combinations with this eggplant.

Ingredients and substitutes

• Pie Crust – I would love to lie and tell you this is homemade pie crust just so you can use my no-fail pie crust recipe. But, it’s not. It was one of those days when I was short on time and I had to use store-bought pie crust dough.
• Eggplant – If possible, use a seedless variety. I used a regular long eggplant and sliced it. Keep the slices about 1/4 inch thick. Never wash eggplant after it’s cut. It is like a sponge and it will soak up water and the resulting dish will be soggy.
• Onions – Use red onions, these caramelize and become sweet, which is what we want. It’s what makes this quiche so wonderful.
• Cheese – Use your favorite cheese that melts easily. I like parmesan for that nutty flavor, cheddar for its sharpness, and mozzarella to make it melting heaven.

Cheesy eggplant quiche

Quiche Crust

• In a food processor add the flour, salt, and chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse breadcrumb consistency.
  Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.
• Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
  Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don’t overmix or pulse too much.
• Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
  Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
• Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out.
  Pro tip – if the dough cracks too much, means it’s too cold. Let it be at room temperature for 5 to 7 minutes.
• Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.
  Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan.
• Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
  Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.

Partial bake

• Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)
  Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Partial bake – Transfer to the oven and bake with pie weights for 10 minutes then remove the pie weights and bake for another 7 to 8 minutes.

Veggies

• Slice – Wash the eggplant and cut them into slices about 1/2 inch thick. Place them in a plastic or stainless steel colander (not aluminum). Clean and cut the onion into round slices
• Rest– Sprinkle salt and let stand for 10 minutes. Use a paper towel to pat dry all the slices. Sprinkle the slices with salt to release the juice. Pat dry with a clean paper towel.
  Pro tip – The salt will draw out the bitter juices.
• Bake – Place the eggplant slices and onion rings on a baking tray lined with parchment paper. Bake them in a preheated oven for about 15 minutes on each side.
  Grill – Alternatively, you can grill them over the stovetop. Or cook in a non-stick frying pan on the stovetop until the eggplant slices are tender and the onions are soft and caramelized.

Assemble

• Oven – Reduce the oven temperature to 375°F/190°C/ Gas Mark 5
• Filling – Spread the red pesto evenly on the base of the pie crust. Layer grilled onion slices, followed by the grilled eggplant slices.
• Top – Grate the three kinds of cheeses over the veggies.
• Bake – Continue baking for about 25 to 30 minutes or until golden on the top. Let cool for 10 minutes before serving. Sprinkle with chopped parsley

Tips for making quiche

• Start with a pastry crust – you can make it from scratch using butter, flour, salt, and water, or purchase a pre-made dough.
• Partial baking prevents a soggy crust. Just poke holes with a fork, line it with parchment, fill it with baking beans or dried beans, and bake for about 15 minutes.
• Feel free to customize! Why use one veggie? Add some sautéed mushrooms or spinach if you want more veggies.
• Stick to cheeses that melt well. Gruyère is common, but Swiss, cheddar, or even mozzarella can work.
• Don’t overcook the quiche. It should be just set with a slight wobble. It will continue to set as it cools.
• You can also use cream cheese and sour cream for a richer quiche. Once you have all the ingredients ready, preheat your oven and lightly grease your pan.
• Give your quiche 10 minutes out of the oven to cool before slicing. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.

Creative ways to serve quiche

Serving quiche doesn’t just have to be a simple slice on a plate. Let’s jazz it up with some creative ideas:

• Mini quiches: Use a mini muffin tin to create bite-sized quiches using the same crust, filling, and custard. Perfect for parties and finger foods!
• Quiche in a jar: Layer your quiche ingredients in small mason jars or glass containers and bake. Great for picnics or individual servings!
• Deconstructed quiche: Serve a slice of quiche on a plate surrounded by its ingredients. For instance, a slice of mushroom quiche can be surrounded by sautéed mushrooms, fresh herbs, and a drizzle of truffle oil.
• Quiche pizza: Use a thin crust (like puff pastry) to spread your quiche filling more like a pizza. Once baked, slice it up and serve with your favorite pizza toppings or dips.
• Quiche salad: Serve your quiche slice over a bed of fresh greens. Drizzle with vinaigrette and add some crunchy croutons.
• Quiche wraps: This works best with a firmer quiche. Slice it and wrap it in a tortilla with fresh veggies and sauce.
• Garnish galore: Serve your quiche with various garnishes on the side: chutneys, salsas, pickled veggies, fresh herbs, or flavored oils. Let your guests customize each bite.
• Quiche board: Present a whole quiche alongside various accompaniments like cheeses, cold cuts, olives, and fruits on a large board. It’s a feast for the eyes!

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Cheesy Eggplant and Onion Quiche

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Calories: 268kcal

Adjust Servings Here: 8 servings

Description

This cheesy eggplant and onion quiche is simple and easy to make. It uses homemade pie crust, grilled eggplant and caramelized grilled onions topped with cheese. It's a great make-ahead dish, almost all components can be made the day before.

Video

Ingredients 

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Homemade quiche pastry

• ▢ 1 ½ cup (200 g) All-purpose flour
• ▢ 4 oz (113 g) Butter (unsalted)
• ▢ ½ tsp Salt
• ▢ 1 large Egg yolk
• ▢ 4 tbsp (60 ml) Water (chilled )

Filling

• ▢ ¼ cup Red pesto
• ▢ 2 med Eggplants
• ▢ 2 large Onions

Topping

• ▢ ½ cup (50 g) Parmesan cheese 
• ▢ ½ cup (60 g) Cheddar cheese
• ▢ ½ cup (60 g) Mozzarella

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Instructions

Quiche Crust

• Process – In a food processor add the flour, salt, and chilled cubed butter (and vegetable shortening) Pulse for 30 seconds until it resembles coarse breadcrumb consistency.

  Pro tip – You can also do this in a bowl using a pastry blender or fork, (I prefer my fingertips) to cut the butter (and vegetable shortening) into the flour. It should look like a crumbly flour-butter mixture.
  1 ½ cup All-purpose flour, 4 oz Butter, ½ tsp Salt
• Liquid – Combine the egg with cold water and add it to the mixture. Pulse or combine for 30 seconds more.

  Pro tip – the mixture will still be crumbly but when squished with your fingers it will shape into a dough. So, don't overmix or pulse too much.
  1 large Egg yolk, 4 tbsp Water
• Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape it into a ball. Then flatten it into a disc. Wrap in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.

  Pro tip – If you flatten it into a larger disc it will chill faster and you will have to wait for much less time.
• Roll – Once firm enough to roll – roll the dough onto a lightly floured surface. Star with a tapping motion, then roll from the center out.

  Pro tip – if the dough cracks too much, means it's too cold. Let it be at room temperature for 5 to 7 minutes.
• Trim – Use your quiche pan as a guide to know how big you need it. When you reach the desired size, transfer the dough without cracking. Gently fit it to the pie pan, especially on the bottom edges.

  Pro tip – To transfer the dough without cracking too much, I like to roll the dough onto my rolling pin and then unroll it over the pan.
• Chill – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.

  Pro tip – if leaving for a long time make sure to wrap it in plastic so it does not dry out.
• Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
• Dock the chilled pastry all over with a fork to prevent the pastry from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or baking beans (dry beans)

  Pro tip – this is called blind baking the crust. We do this so that the pastry will be partially cooked before we add the filling.
• Partial bake – Transfer to the oven and bake with pie weights for 10 minutes then remove the pie weights and bake for another 7 to 8 minutes.

Veggies

• Slice – Wash the eggplant and cut them into slices about 1/2 inch thick. Place them in a plastic or stainless steel colander (not aluminum). Clean and cut the onion into round slices
  2 med Eggplants
• Rest– Sprinkle salt and let stand for 10 minutes. Use a paper towel to pat dry all the slices. Sprinkle the slices with salt to release the juice. Pat dry with a clean paper towel.

  Pro tip – The salt will draw out the bitter juices.
  2 large Onions
• Bake – Place the eggplant slices and onion rings on a baking tray lined with parchment paper. Bake them in a preheated oven for about 15 minutes on each side.

  Grill – Alternatively, you can grill them over the stovetop. Or cook in a non-stick frying pan on the stovetop until the eggplant slices are tender and the onions are soft and caramelized.

Assemble

• Oven – Reduce the oven temperature to 375°F/190°C/ Gas Mark 5
• Filling – Spread the red pesto evenly on the base of the pie crust. Layer grilled onion slices, followed by the grilled eggplant slices.
  ¼ cup Red pesto
• Top – Grate the three kinds of cheeses over the veggies.
  ½ cup Parmesan cheese , ½ cup Cheddar cheese, ½ cup Mozzarella
• Bake – Continue baking for about 25 to 30 minutes or until golden on the top. Let cool for 10 minutes before serving. Sprinkle with chopped parsley

Recipe Notes & Tips

Red Pesto 

I used store-bought red pesto but you can also make it yourself.  In a food processor these ingredients until smooth. 

• 1/2 cup sun-dried tomatoes
• 1/2 cup roasted red peppers
• 1 tbsp Parmesan cheese
• 1 tbsp Pine nuts 
• 4 basil leaves
• 1 small garlic clove
• 2 tbsp olive oil 
• Salt and pepper as required

 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 268– kcalCarbohydrates: 23.6– gProtein: 8.7– gFat: 16– gSaturated Fat: 6.1– gPolyunsaturated Fat: 9.7– gMonounsaturated Fat: 0– gTrans Fat: 0.2– gCholesterol: 16– mgSodium: 408– mgPotassium: 0– mgFiber: 3.2– gSugar: 4.2– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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