Eggplant Quiche

Today I tried something new once again.

It’s a Quiche with one eggplant, garlic, cream, sesame and cheese.

The Eggplant:

Preheat the oven to 220°C.

Wash the eggplant and slice it into halves after removing the ends.

Cut the halves into thin slices.

Put them in a bowl and stir some salt, pepper, cayenne pepper and some olive oil into them.

Put them on a sheet of baking paper on a baking tray and put the tray into the topmost position of the oven until they are well done. Take the baking tray out of the oven and reduce the temperature to 180°C.

For the quiche:

I made a shortcrust from

  • 250 gr. wheat wholemeal
  • 125 gr. cold butter
  • one or two pinches of salt
  • up to three tablespoon full of very cold water.

Spread some oil into a quiche form.

Spread the dough into the form and prick it several times with a fork.

Put the form into the lowermost position for up to ten minutes.
Than take it out of the oven.

Spread the eggplant slices on it.

The topping (if this is the right word here):

Roast two or three tablespoons full of sesame in a pan without oil. Don’t burn them!

Spread around 100 gr. grated cheese (I used Emmentaler) over the eggplant slices.

Chop three garlic cloves.

Put the sesame and the garlic, some pepper and salt in a bowl and pour around 150 gr. cream onto it.

Stir it well and spread it onto the cheese.

Put it back into the oven into the middle position for around 30 minutes.
When the topping gets brown, it should be ready.

Very nice: Take a spoon full of pesto made from bear’s garlic onto your plate! 🙂

We had a chicory salad with it.



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