Tomato Cream Quiche with Eggplants and Tomatoes Recipe

Name: Tomato Cream Quiche with Eggplants and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Store-bought or homemade bolognese sauce; 100 ml Milk; 100 ml Heavy cream; 3 Eggs; 3 small Eggplant (slim Japanese type); 3 small Tomato; 200 ml Easy melting cheese; 150 grams Plain white flour; 80 grams Butter; 50 ml Water

Servings: persons

1 box Store-bought or homemade bolognese sauce
100 ml Milk
100 ml Heavy cream
3 Eggs
3 small Eggplant (slim Japanese type)
3 small Tomato
200 ml Easy melting cheese
150 grams Plain white flour
80 grams Butter
50 ml Water

1
Dice the cold butter into 1cm cubes.
2
Put that and also the flour into the food processor and blend until crumbly.
3
Add water and blend for another 5 to 8 seconds.
4
Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus).
5
Take out of the fridge.
6
Roll it out to about 5 mm thick.
7
Make it fairly larger than the pie dish.
8
Press into the pie dish and slice off the excess.
9
Poke holes into the bottom using a fork.
10
Bake for 15 minutes at 200C.
11
There's no need to fill it with baking stones.
12
Dice eggplants to about 1.5 cm cubes and saute briefly with olive oil.
13
Also dice the tomatoes into 1.5cm cuber.
14
Combine all ingredients and mix well.
15
Fill the pie with the sauteed eggplant tomatoes, and cheese.
16
Pour in the egg mixture.
17
Bake for 25 to 35 minutes at 180C.
18
Here's the readymade pasta sauce I used.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box Store-bought or homemade bolognese sauce, 100 ml Milk, 100 ml Heavy cream, 3 Eggs, and more.

Yes, Tomato Cream Quiche with Eggplants and Tomatoes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Cream Quiche with Eggplants and Tomatoes

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