Egg Tart with Mixed Veggies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
1
- For the filling
- 2 Tbsps Oil
- 2 Leeks (cut into strips)
- 1 small Zucchini (diced)
- 1 small Eggplant (diced)
- 1 bunch Arugula (half chopped)
- 2 Tbsps Corn starch
- 2 eggs
- ⅞ cup cream (at least 30% fat)
- Nutmeg
- 3 Tomatoes (sliced)
- 4 tsps Olives (mixed, pitted, roughly chopped)
- ½ cup grated Cheese
- For the topping
- 1 cup goat's milk cream cheese
- 1 egg
- 3 Tbsps grated Cheese
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a pie dish.
2.
Quickly mix together the butter, flour, a pinch of salt and 4 tbsp water. Flatten the dough a little, wrap in cling film and leave to rest in the fridge for around 30 minutes.
3.
Heat the oil in a pan and add the leek, courgette and aubergine. Season with salt and ground black pepper and fry for 8-10 minutes.
4.
Drain the resulting liquid, dust with cornflour and stir in. Beat together the eggs and cream and season with salt, ground black pepper and nutmeg.
5.
Roll out the dough and place it in the prepared dish. Create an edge approx. 4 cm high.
6.
Mix the egg-cream mixture with the vegetables and stir in the tomatoes, olives and cheese and pour into the dish. Bake for around 30 minutes.
7.
Mix together the cream cheese and the egg. Remove the quiche from the oven. Sprinkle the chopped rocket on top and add the cheese-egg mixture. Sprinkle with grated cheese and bake for a further 15-20 minutes. Garnish with rocket and serve either hot or cold.
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