Ingredients
Check off ingredients as you go
For 1 large tart
- 1 pie crust or puff pastry, 250g (9 oz)
- 1 large eggplant, peeled and sliced fairly thin
- 2 ripe medium tomatoes, sliced thin
- 25cl (1 cup) heavy cream
- 3 large eggs
- A few fresh basil leaves, chopped
- 1/2 mozzarella, sliced
- Salt, pepper
If this isn’t your first visit to Pita & Chocolat, you’ve probably noticed that I really love quiches and savory tarts, I invite you to check them out for more ideas :).
Preheat the oven to 180°C (350°F). Peel the eggplant and slice it thinly. On a baking sheet lined with parchment paper, drizzle some olive oil then arrange the eggplant slices without overlapping. Brush with a bit more olive oil and bake for about 25 minutes. The eggplants should be quite tender.
Roll out the dough in a tart pan, press the edges well, prick with a fork and pre-bake for about 10 minutes in the hot oven (this step isn’t mandatory if your oven heats evenly top and bottom, but it’s recommended to ensure a perfectly cooked and crispy bottom crust).
In a mixing bowl, beat the eggs, add the cream, salt, pepper, add the basil, the thinly sliced tomatoes and the eggplant slices. Pour evenly over the pre-baked crust, arrange a few mozzarella slices on top and bake in the middle of the oven for 30 minutes at 190°C (375°F).
Serve warm with a green salad.
For more quiche recipes:
Ricotta zucchini mushroom quiche
Click on the image for the recipe
Fish mushroom quiche
Click on the image for the recipe
Fish mushroom quiche
Click on the image for the recipe
Goat cheese honey quiche with onion chutney
Click on the image for the recipe