QUICHE WITH EGGPLANT, TOMATO SAUCE, BASIL AND SCAMORZA
For the dough:
- 200 gr flour
- 100 gr butter (cold and diced)
- 50 ml cold water
- A pinch of salt
For the filling:
- 1 onion
- 1 garlic clove
- 2 big eggplants
- 500 ml tomato sauce
- scamorza or 2 mozzarella’s (250 gr)
- Fresh basil
- 2 eggs
- 150 ml of milk
In a bowl, add the cold butter to the flour. Mix using the tips of your fingers until it all becomes grainy and there are no pieces of butter anymore. Add the salt and the water. Keep on mixing until it starts to get together. Continue on the counter. The kneading should last as short as possible, just until the dough looks homogenous and smooth. Wrap the dough in cling film and set in the fridge for at least half an hour.
In the meantime, prepare the filling. Slice the onion thinly and mince the garlic. Cook them in a large pan with 2 tbsp of olive oil. Once fragrant, add the eggplant (previously cut in cubes) and season with some salt and pepper to your liking. Cook on high fire for about 10 minutes while stirring every now and then. Once the eggplants are cooked all the way through, add the tomato sauce, mix and let it cook covered for another 10 minutes. Cut the mozzarella in small cubes and wash the basil.
Once the dough is ready, take it from the fridge and roll it out until 2/3 mm thick. Lay it on a round baking tray and make holes at the bottom with a fork. In a small bowl mix together two eggs and 150 ml of milk.Add your sauce, the mozzarella and the basil. Finally add the mix of eggs and milk. Cook the quiche in a preheated oven at 180°C (with ventilation) for about 30/35 minutes.