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.
Table of Content
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.
Why make this quiche
- You must like eggplants and caramelized onions to enjoy this homemade quiche. If not, please check out some of my other quiche recipes.
- This is a very versatile recipe and so many ways to make it your own. There are many ways to cook eggplants or onions on a stovetop, oven, or grill. Similarly, you can use any cheese that you think will work well with eggplant and onions. We love goat cheese.
- The best part is everything in this recipe can be made ahead of time. So, if you have guests coming over on a busy weekday or any day, this is a great dish to make ahead of time. You can grill the eggplant and onions up to three days in advance and leave them in the fridge. On the day of the party, just put it all together.
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 ¼ 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 ½ 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
Homemade red Pesto
I used store-bought red pesto but you can also make it yourself. In a food processor these ingredients until smooth.
- ½ cup sun-dried tomatoes
- ½ cup roasted red peppers
- 1 tablespoon Parmesan cheese
- 1 tablespoon Pine nuts
- 4 basil leaves
- 1 small garlic clove
- 2 tablespoon olive oil
- Salt and pepper as required
Can I use a store-bought pie crust?
Yes! Never be embarrassed to use store-bought pâte brisée. Just roll store-bought pie crust same as I have done with the homemade pie crust. Dock it, chill it, and blind-bake just as the recipe says above.
How long with this eggplant quiche keep?
This quiche will keep in the fridge well-wrapped for up to 4 days. You can even freeze it for up to a month. Thaw in the fridge for best results.
Should I serve this quiche hot or cold?
I usually serve all my quiches warm because I don't like fridge-cold quiches. And yet, oven-hot quiche won't make impressive wedges either. As a guide, I let the quiche cool for a good half hour before serving.
Can I cook the eggplant in the oven?
Yes, place the slices on an oiled baking tray and bake them in a preheated oven for about 15 minutes on each side.
Printable Recipe
Cheesy Eggplant and Onion Quiche
Print Pin Rate Share by Email Share on FB Save GrowCalories: 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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
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 tablespoon (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
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 teaspoon 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 tablespoon 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 ½ inch thick. Place them in a plastic or stainless steel colander (not aluminum). Clean and cut the onion into round slices2 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.- ½ cup sun-dried tomatoes
- ½ cup roasted red peppers
- 1 tablespoon Parmesan cheese
- 1 tablespoon Pine nuts
- 4 basil leaves
- 1 small garlic clove
- 2 tablespoon olive oil
- Salt and pepper as required
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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Valerie
I see the red pesto but I do not see it in the list of ingredients or how to make it. How much do you use and how do you make it?
Veena Azmanov
Valerie, I used store-bought red pesto. You can buy red pesto from any supermarket.
If you want to make it yourself, I have put my recipe in the notes section of the recipe card. I hope you find it useful.