Eggplant quiche with goat cheese

Ingredients for 4 servings:

• 240 g flour
• 200 g butter
• 125 g double cream
• 750 g eggplant(s)
• 3 tbsp salt
• 60 ml olive oil
• 4 onions, red
• 250 g cheese (goat cheese)
• 500 g cream
• 1 tsp saffron
• 2 eggs
• 4 egg yolks
• salt and pepper
• Fat, for the shape
• Peas, for blind baking

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Mix the flour with the diced butter and the double cream to form a firm dough, shape into a ball, wrap in cling film and let it rest in the refrigerator for at least 1 hour. Meanwhile, clean and wash the eggplants and cut them lengthwise into thin slices. Sprinkle with salt and let it rest for about 1 hour. Preheat the oven to 220°C (fan oven 200°C). Grease a springform pan, then roll out the dough and place it in the pan. Cover with baking paper and spread the baking peas on top. Bake the base for about 10 minutes. In the meantime, rinse the eggplants thoroughly and pat dry. Brush with a little olive oil and roast under the preheated grill until golden brown. Drain on kitchen paper. Peel the onions, slice them into thin rings and sauté in the remaining oil until soft. Remove and drain. Remove the peas and the baking paper from the quiche base and bake the dough for another 10 minutes. Then arrange the eggplant slices in a fan shape on top, then add the onions and diced goat cheese. Mix the remaining ingredients together and pour over the quiche. Reduce the oven temperature to 200°C (180°C fan-assisted) and bake the quiche for about 55 minutes. Let it rest in the turned-off oven for 10 minutes, then serve warm.