Mediterranean Quiche

Mediterranean Quiche

Prep Time: 10

Cook Time: 50

Servings:

Author: Hello Ani

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US Customary - Metric

Ingredients

For the Dough:

1 ¼ cup flour
⅛ teaspoon salt
4 tablespoon cold butter diced
2 tablespoon lard
3-4 tablespoon water ice cold

Filling:

1 cup heavy cream
3 eggs lightly beaten
1 cup gruyere cheese alternatively cheddar cheese
sea salt and freshly ground pepper

Vegetables:

1 cup eggplant cubed
½ red onion thick sliced
½ cup zucchini yellow or green
¼ cup black olives
½ cup red bell pepper cubed
3 garlic cloves minced
8 cherry tomatoes halved
1 tablespoon red balsamic vinegar
salt and pepper to taste

Instructions

Make the Dough:

1. Sift the flour into a bowl with the salt. Cut the butter and lard into small cubes, then add it to the flour. Knead until the mixture resemble coarse crumbs.Sprinkle over the water and bring together the mixture. Form dough into a smoth disc.
2. Wrap tightly in plastic wrap. Chill for 30 minutes.
Preheat the oven to 400 °F
1. Roll out the pie dough in an 8 inch tart pan. Prick the base all over with a fork, and line the center with a circle of parchment paper. Fill with pie weights to stop the dough from puffing up during baking. Bake for about 12 to 15 minutes.

Prepare the Filling:

1. Wash and cut all your vegetables. Heat a little olive oil in a skillet. Add the eggplant, onion, garlic, zucchini, and bell pepper. Season with salt and pepper. Sautee over medium heat until the eggplant has softened. About 5 minutes in, add the tomatoes and olives. Cook for another 5 minutes. Add the balsamic vinegar and cobine.
Reduce oven temperature to 350 °F
1. In a bowl beat together the eggs and cream. Season with salt and a dash pepper. Grate the cheese.
2. Fill the pre-cooked pie shell with the vegetables. Sprinkle the cheese on top. Pour the egg/cream ixture into the pastry shell. Bake in the oven for 40 minutes, until the filling is risen and golden, or when a wooden skewer inserted in the middle comes out clean.
Serve hot or cold.

Notes

To make a rich flaky pie dough, use all butter and mix 1 egg yolk with 3 tablespoons of ice cold water.

Nutrition

COURSE: Breakfast, Main Course

CUISINE: American, Mediterranean

KEYWORD: Mediterranean Quiche Recipe, Quiche Lorraine, Quiche Recipe, Vegetable Quiche Recipe

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