Aubergine Quiche

I’m not quite sure whether this Aubergine Quiche recipe is correctly named, as it seems to take inspiration from the creaminess of a quiche but with the versatility of an omelette or frittata. This heavenly mix of mediterranean flavours makes a great option if you’re trying to avoiding the traditional pastry base or just looking for a tasty, meat-free meal.

The aubergine, tomatoes and peppers are roasted in olive oil and garlic, to make a satisfyingly rich, squidgey base for the creamy cheese quiche mixture on top.While the tomatoes and red peppers bring a wonderful colour and tangy sweetness avoiding any risk of over-richness.

It’s well worth doubling up the quantities here to make enough for left-overs , as it’s excellent cold and tastes even better the next day.

Aubergine Quiche

An Aubergine Quiche with roasted cherry tomatoes, red peppers and feta cheese.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 serves


  • 1 large aubergine sliced into 1 inch slices.
  • 1 cup halved cherry or baby plum tomatoes
  • 1 medium pointed red pepper slice into long thin slices
  • 5 ounce feta cheese crumbled into little chunks
  • 5 ounce cream cheese
  • 2 oz creme fraiche
  • A good grating of parmesan
  • 3 free range eggs
  • Generous drizzling of olive oil
  • salt and black pepper garlic salt
  • basil or parsley leaves for garnish


  • Preheat the oven to 410F Gas mark 6½
  • Line a quiche or lasagne dish with foil and brush with a little olive oil.
  • Lay the sliced aubergines on the oiled foil, and brush with more oil and seasoning , making sure they get a good coating on both sides.
  • Put in the oven and after 20 mins or so, add the tomatoes and peppers, which should also be oiled and seasoned.
  • To make the quiche mixture, in a large bowl, beat the cream cheese and cremefraiche together, whisk in the eggs one by one and add seasoning and a good grating of parmesan.
  • Whisk together to make a smooth creamy custard and lastly crumble in the feta cheese,
  • After another 20 minutes when the vegetables are softened and browning around the edges, remove from the oven.
  • Make sure the aubergines are covering the bottom and poke the peppers into any little gaps, to form a vegetable base.
  • Pour the cheesy quiche mixture over the vegetables, allowing some bits of veg to poke through.
  • Sprinkle over the fresh herbs and cook in the oven for around 35 mins, until it starts to look puffed up and golden brown.
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