Pork and Eggplant Quiche
7,2 / 10
ready in 1 hr 40 min.
- For the topping
- 3 eggs
- ⅞ cup cream (at least 30% fat)
- 3 sprigs parsley (finely chopped)
- 1 large Eggplant (diced)
- 2 cups pickled Artichoke
- 1.333 cups sliced Salami (diced)
Pile the flour on the work surface and stir in a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a tart dish.
Beat together the eggs and the cream and season with salt, ground black pepper and nutmeg. Stir in the parsley.
Roll out the pastry on a floured work surface to the size of the tart dish and place it in the dish. Arrange the aubergine, salami and the artichokes on the pastry and pour the egg-cream mixture over the top. Bake for 25-30 minutes until golden. Remove from the oven, leave to cool, remove carefully from the dish and serve.