Greek-style quiche

Ingredients for 1 servings:

• 250 g wheat flour
• ½ tsp salt
• 125 g butter
• 2 tbsp olive oil
• 8 tbsp water, cold
• 1 eggplant(s)
• 1 onion(s)
• 1 garlic clove(s)
• 200 g diced tomatoes or cherry tomatoes
• 100 g olives
• 150 g feta cheese, crumbled
• 1 artichoke heart
• 1 tbsp butter
• 20 g flour
• 250 ml milk
• 2 tbsp cream

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

with eggplant, olives, tomatoes and feta cheese

Knead the first five ingredients thoroughly into a dough. Refrigerate for about 1 hour. Slice the eggplant, season with salt, and let it “weep” for 30 minutes. Pat dry and fry in oil until golden brown. Dice the onion and garlic. Sauté in oil until translucent. Add the tomatoes. Season well with thyme, oregano, salt, and pepper. For the sauce, melt the butter in a saucepan. Stir in the flour. While stirring, pour in the milk and bring to a boil briefly. Add the cream and season with salt and pepper. Roll out the dough. Line a 28 cm diameter springform pan with it. Top with tomatoes, eggplant, and olives. Pour on the béchamel sauce. Sprinkle with feta cheese. Place the artichoke heart in the center. Bake for 45 minutes at 180°C. Serve warm or cold.