Cheesy Eggplant and Onion Quiche
Calories: 13
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.
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
Instructions
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.
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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