Quiche with eggplant
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We hasten to please fans of keisha! And if you still love eggplant, then you here! Wonderful, flavorful! But if "live", in the cold simply delicious! Come, treat!
Ingredients for Quiche with eggplant
- Flour - 300 g
- Butter - 150 g
- Chicken egg - 1 piece
- Salt - 1/2 tsp.
- Eggplant - 1 piece
- Sunflower oil - 40 g
- Fennel - 1 piece
- Sour cream - 190 g
- Cream - 200 ml
- Chicken egg - 3 PCs
- Cheese - 80 g
- Cherry tomatoes - 10 PCs
- Black pepper - 2 depot.
- Green onions - 1/2 Puig.
Step by step instruction of cooking Quiche with eggplant
In prepared pan 26 cm spread the dough.
Spread the dough along the bottom and sides of the form, forming the sides.
Often pierce the dough with a fork.
Cover the dough with a baking paper.
Pour on the paper and beans (simulated cargo)
Bake in preheated oven at 210 g for 10 minutes.
Then the paper with the beans to remove the test, the temperature of the oven to reduce the 180 gr.
Food processor housing a further 10 minutes.
The edges should slightly propecia.
A mixture of eggplant and fennel spread on the body.
In a separate bowl, mix sour cream, cream, eggs, pepper, grated cheese and chopped green onions.
Pour the filling onto the eggplants.
The cherry tomatoes cut in half.
Spread randomly on the filling.
Bake in preheated oven at 150 C for 35 minutes.
Mix all ingredients for dough.
The finished dough wrap in cling film and leave in the fridge
for 30 minutes.
Fennel cut into large pieces.
On preheated sunflower oil, quickly sauté the fennel.
Add the sliced eggplant.
Reduce the heat, season with salt and saute 5 minutes.
Remove from heat and cool.