Mediterranean Quiche. Small snacks or light dinners are very popular at home. Who misses the sun and the south? Perhaps this quiche would be just the thing to bring a southern flair to the table. The trio of eggplant, zucchini and tomato is a perfect match. A touch of herbs add a Mediterranean breeze to the dish. Served with a tomato olive salad, the quiche is hard to beat. The Chef’s Handyman team was delighted.
Mediterranean quiche with a touch of the south
Here’s how to make it: cut 1 eggplant & 2 zucchini into 0.5 cm thick slices. Place the slices in an ovenproof dish. Drizzle with olive oil, salt and pepper. Roast in the oven at 200°C for about 30 minutes. Check in between if the slices are soft. Remove and let cool. Cut 2-3 tomatoes into slices.
Place the dough in a 20-22 cm diameter baking tray lined with baking parchment. Prick the dough with a fork. Alternately place eggplant, zucchini and tomato slices on the dough base.
For the glaze, whisk together 4 eggs, 2 dl half cream and chopped herbs and garlic. Season with salt, pepper and chili flakes.
Tip: For the vegan version, replace the eggs with egg substitute and the half cream with soy or almond milk.
Spread the glaze over the vegetables and tomatoes. Bake the quiche in the oven at 210°C for about 30 – 35 minutes until golden brown. Take out and let cool. Serve with salad.
Shopping list for a Mediterranean Quiche
1 medium eggplant, 2 zucchini, 2-3 tomatoes, garden herbs, 2 dl half cream (or soy/almond milk), 4 eggs (or egg substitute), pepper, salt, garlic clove, chili flakes, 1 ready-made spelt dough.
The Chef’s Handyman team wishes you bon appétit.
You may also like this strudel recipe.
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