Eggplant and tomato quiche with Gorgonzola

Ingredients for 4 servings:

• 4 m.-sized eggs
• 220 g flour
• 140 g butter
• 1 pinch(s) salt
• 200g Gorgonzola
• 100 g cream
• 2 m.-large eggplant(s)
• 2 m.-sized tomatoes or 10 cocktail tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 5 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Vegetarian

Mix the butter and egg, then add the flour and salt. Knead into a smooth dough, cover, and refrigerate for 1 hour. Dice the eggplant and onion, and heat the sunflower oil in a deep frying pan. First, fry the eggplant, then add the onions and season with crushed garlic, salt, and pepper. Cover and set aside. Preheat the oven to 180°C. Knead the dough again, roll it out (preferably between two layers of cling film to prevent sticking), and place it in a 28 cm springform pan. Press the dough onto the bottom and 2 cm up the sides of the springform pan and return the pan to the refrigerator. In a measuring jug, whisk together the cream, cheese, and three eggs until smooth. Fold the sliced ​​tomatoes into the vegetable filling and spread the vegetables evenly over the base. Pour the topping evenly over the top and bake the quiche for 45 to 50 minutes.