Cheesy Grilled Eggplant and Onion Quiche
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.
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 round, back then, they were seasonal. Eggplants grow from 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 baked goods. 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, in the oven, or on a 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 that 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 a homemade pie crust, so you can use myno-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 has been cut. It’s like a sponge, and it will soak up water; 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 its nutty flavor, cheddar for its sharpness, and mozzarella for making it a melting heaven.
Step-by-step: 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 mixture of flour and butter. - Combine the egg with cold water and add it to the mixture. Pulse or combine for an additional 30 seconds.
Pro tip – The mixture will still be crumbly, but when you squish it 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 them 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, roll the dough onto a lightly floured surface. Start with a tapping motion, then roll from the center out.
Pro tip – If the dough cracks too much, it 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 you’re 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 dried beans (also known as baking 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 the pie to the oven and bake with pie weights for 10 minutes. Then, remove the pie weights and bake for an additional 7 to 8 minutes.
Veggies
- Slice – Wash the eggplant and cut it into slices about 1/2 inch thick. Place them in a plastic or stainless steel colander, not an aluminum one. Clean and cut the onion into round slices
- Rest– Sprinkle salt and let stand for 10 minutes. Use a paper towel to pat the slices dry. 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 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.
- 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
Can I use a store-bought pie crust?
Yes! Never be embarrassed to use store-bought pâte brisée. Just roll out store-bought pie crust the same way I have with homemade pie crust. Dock it, chill it, and blind-bake just as the recipe says above.
How long will 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 about half an 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.
Cheesy Eggplant and Onion Quiche
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
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 (60 g) 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
Method
Quiche Crust
- Process – In a food processor, add the flour, salt, and chilled, cubed butter (and vegetable shortening, if using). Pulse for 30 seconds until it resembles coarse breadcrumb consistency.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 an additional 30 seconds.1 large Egg yolk, 4 tbsp Water
- Chill – Pour the mixture onto a work surface. Bring all the crumbs together and shape them 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.
- 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.
- 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.
- Chill – Remove the excess dough and neaten the edges. Chill the quiche crust in the fridge for 15 minutes up to 48 hours.
- Oven – Preheat the oven to 400°F/ 200°C/ Gas Mark 6
- Dock the chilled pastry all over with a fork to prevent it from puffing up. Line the pie with parchment paper. Then, fill the center with pie weights or dried beans, also known as baking beans.
- Partial bake – Transfer the pie 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 eggplants and cut them into slices about 1/2 inch thick. Place them in a plastic or stainless steel colander, not an aluminum one. 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 the slices dry. Sprinkle the slices with salt to release the juice. Pat dry with a clean paper towel.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 top. Let cool for 10 minutes before serving. Sprinkle with chopped parsley.
Notes
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
- 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.
- Let your quiche cool for 10 minutes after taking it out of the oven before slicing it. It’ll be easier to cut, and the flavors pop more when it’s not piping hot.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
There’s me thinking quiche had to contain eggs. Isn’t this more of a cheesy vegie tart than a quiche?
Hey Sara, yes, you can use milk and eggs in this quiche too, though it feels too heavy. This combination tastes better with just cheese.
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?
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.
Oh pure lush!! Love this! Can’t wait to try it now for the Holidays!
Thank you so much Mahy <3
Eggplant is one of my favourite vegetables. I love how you have added pesto – I bet it tastes amazing in this quiche
It sure did taste amazing Katrin. It’s become a favorite when we have family get togethers. YOu must try it.
This would be great for a casual brunch with friends!
Yes it sure would Lisa. Thank you !
I just picked up 2 eggplants yesterday and have been debating on what to do with them. Now I know! I might add some red bell peppers as well. Thanks.
Dan.. Roasted Red Bell Peppers would be a great addition too! Thanks
I must have made a million quiches in my life, they’re one of my favorite easy meals, but I’ve never made one with eggplant, this is brilliant!
Thank you Sue.. I am a big fan of quiche and eggplant! Hence the combination Thanks