Mediterranean onion and eggplant quiche

Ingredients for 4 servings:

• 250 g flour
• 1 tsp baking powder
• 1 tsp salt
• 125 g butter
• 125 g low-fat curd cheese
• 500 g shallot(s)
• ½ eggplant(s)
• 200 g sheep’s cheese
• 4 tbsp olive oil
• 2 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 150 ml red wine
• 1 tsp marjoram, dried
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Vegetarian, Italian, healthy and simply delicious!

Mix the flour, baking powder, and salt and knead with the butter and quark. Place the dough in the refrigerator for at least 30 minutes. Peel the shallots and chop them into large pieces (e.g., quarter them lengthwise). Cut the eggplant into small cubes. First, sauté the eggplants in 2 tablespoons of olive oil for about 5 minutes. Then remove the eggplants from the pan. Sauté the shallots in the same pan with the remaining 2 tablespoons of oil. Add the sugar and salt and let them caramelize for about 3 minutes, stirring continuously. Simmer the shallots with the vinegar and red wine over medium heat for about 10 minutes. Season with the herbs and add the eggplants. Then let the vegetables cool slightly. Grease a springform pan and spread the dough evenly over the base. Spread the vegetables over the pastry base. Dice the feta cheese and spread it over the quiche. Bake the quiche in a preheated oven at 160 degrees Celsius (convection oven) for about 40 minutes. Then enjoy.