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Tomato Cream Quiche with Eggplants and Tomatoes
Tomato Cream Quiche with Eggplants and Tomatoes

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We hope you got benefit from reading it, now let’s go back to tomato cream quiche with eggplants and tomatoes recipe. You can cook tomato cream quiche with eggplants and tomatoes using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Tomato Cream Quiche with Eggplants and Tomatoes:
  1. Use 1 box ●Store-bought or homemade bolognese sauce
  2. Use 100 ml ●Milk
  3. Get 100 ml ●Heavy cream
  4. Get 3 ●Eggs
  5. Take 3 small Eggplant (slim Japanese type)
  6. Provide 3 small Tomato
  7. You need 200 ml Easy melting cheese
  8. Use 150 grams Plain white flour
  9. Get 80 grams Butter
  10. You need 50 ml Water
Steps to make Tomato Cream Quiche with Eggplants and Tomatoes:
  2. Dice the cold butter into 1cm cubes. Put that and also the flour into the food processor and blend until crumbly. Add water and blend for another 5 to 8 seconds. Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus).
  3. Take out of the fridge. Roll it out to about 5 mm thick. Make it fairly larger than the pie dish.
  4. Press into the pie dish and slice off the excess. Poke holes into the bottom using a fork. Bake for 15 minutes at 200℃. There's no need to fill it with baking stones.
  5. Dice eggplants to about 1.5 cm cubes and sauté briefly with olive oil. Also dice the tomatoes into 1.5cm cuber.
  6. Combine all ● ingredients and mix well.
  7. Fill the pie with the sautéed eggplant tomatoes, and cheese. Pour in the ● egg mixture. Bake for 25 to 35 minutes at 180℃.
  8. Here's the readymade pasta sauce I used.

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