Crusty Eggplant and Tomato Quiche

 

Ingredients

 

Serve 4-6

• 1 quantity Short Crust Pastry 

• 1 large eggplant/ aubergine, thinly sliced

• 1 tbsp coarse salt

• 2 cups/500 ml olive oil, for frying

• 2 potatoes, peeled and thinly sliced

• 8 cherry tomatoes, halved

• 3 eggs

• salt to taste

• 4 tbsp fine dry bread crumbs

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Method:

1. Prepare the pastry and set aside to chill. Place the eggplant in a colander and sprinkle with salt. Let drain for 30 minutes.

2. Rinse the eggplant under cold running water and gently squeeze out any excess moisture. Lay the slices out on a clean cloth to dry.

3. Heat the oil in a large frying pan until very hot. Fry the eggplant in small batches for 5-7 minutes, or tender. Drain well on paper towels.

4. Preheat the oven to 400°F/200°C/gas 6. Cook the potatoes in lightly salted water for 12-15 minutes, or until tender.

5. Sprinkle the tomatoes with salt and place cut-side down in a colander to drain the liquid.

6. Roll the dough out on a floured surface to fit a 10-inch (25-cm) pie dish, covering the edges.

7. Arrange the vegetables on the pastry and sprinkle with the bread crumbs.

8. Beat the eggs in a medium bowl and season with salt. Pour over the vegetables.

9. Bake for 20-25 minutes, or until the dough has risen and is lightly browned. Serve hot or at room temperature.