Preheat oven to 180 degrees Celsius.
For the base:
Make sure the butter is well-chilled to achieve a nice crispy crust and finely cube it. Place the flour, pinch of salt and butter into a mixing bowl and rub the butter into the flour with your fingers until it resembles breadcrumbs. Do not overwork it. Add the water to the flour mixture and mix together with your hands until it becomes a dough. Add more water if too dry, but dough should be fairly dry and flaky.Shape dough into a ball and sit in the middle of a 23cm flan/quiche dish. Begin to flatten the dough with your thumbs and spread it out until it covers the base and sides of the dish. Trim any excess. Chill in the fridge for 15 minutes or until the filling is completed.
For the filling:
Layer the eggplant in a large frying pan with some butter and olive oil. Season with salt and pepper and fry covered until the eggplant is well-cooked and golden in colour. Drain if necessary and set aside. Fry garlic, peppers and onions in a little butter. Season with some salt and pepper. Cook until everything is soft and tender, then add 2 tablespoons of cream and allow it to cook away. Both the eggplant and pepper mix should be fairly dry or else the quiche will be too moist.
Layer eggplant on the base of the quiche and place slices of onion and papper over it. Tuck some basil leaves into the pepper mix and sprinkle over a handful of strong cheddar cheese. Take a wedge of feta and finely slice and it over the mixture in the dish.
For the "custard":
Beat together 2 eggs and 50 ml of cream and pour over the veggie mixture.
Bake in the oven for about 35 minutes or until the egg "custard" mixture has set and doesn't look too moist and runny.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1719g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1392 (71%)|
|Amt Per Serving||% DV|
|Total Fat 154.7g||206 %|
|Saturated Fat 67.4g||337 %|
|Monounsaturated Fat 59.4g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 2342.6mg||721 %|
|Sodium 773.1mg||27 %|
|Potassium 2978.5mg||78 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 25.8g||103 %|
|Sugars, other 50.9g|
|Protein 77g||110 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1949
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!