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Pepper and eggplant quiche

updated

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Ingredients for 4 servings:

  • 1 pack of puff pastry from the refrigerated section
  • 1 bell pepper(s)
  • 1 eggplant(s)
  • 1 small zucchini
  • 250 ml cream
  • 125 g mozzarella, grated
  • 50 g cream cheese
  • 3 eggs
  • salt and pepper
  • Paprika powder
  • basil
  • Oil for frying

Instructions

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

Slice the eggplant, season with salt, and let stand for 20 minutes. Meanwhile, roughly dice the remaining vegetables. Rinse the eggplant slices with water, squeeze some water, dice them, and fry with the remaining vegetables. Line the dish with the puff pastry. In a bowl, combine the cream, cream cheese, and eggs and season with salt, pepper, basil, and a little paprika. Add the vegetables and cheese, mix well, and spread on the puff pastry. Bake the quiche for 30 minutes at 180°C fan-assisted oven (200°C top/bottom heat).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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