Aubergine Quiche

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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.

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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

Ingredients

  • 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

Instructions

  • 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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