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Tomato Cream Quiche with Eggplants and Tomatoes
Tomato Cream Quiche with Eggplants and Tomatoes

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The ingredients needed to make Tomato Cream Quiche with Eggplants and Tomatoes:
  1. Prepare 1 box ●Store-bought or homemade bolognese sauce
  2. Get 100 ml ●Milk
  3. Provide 100 ml ●Heavy cream
  4. Prepare 3 ●Eggs
  5. You need 3 small Eggplant (slim Japanese type)
  6. Use 3 small Tomato
  7. Use 200 ml Easy melting cheese
  8. Prepare 150 grams Plain white flour
  9. Provide 80 grams Butter
  10. You need 50 ml Water
Steps to make Tomato Cream Quiche with Eggplants and Tomatoes:
  2. Dice the cold butter into 1cm cubes. Put that and also the flour into the food processor and blend until crumbly. Add water and blend for another 5 to 8 seconds. Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus).
  3. Take out of the fridge. Roll it out to about 5 mm thick. Make it fairly larger than the pie dish.
  4. Press into the pie dish and slice off the excess. Poke holes into the bottom using a fork. Bake for 15 minutes at 200℃. There's no need to fill it with baking stones.
  5. Dice eggplants to about 1.5 cm cubes and sauté briefly with olive oil. Also dice the tomatoes into 1.5cm cuber.
  6. Combine all ● ingredients and mix well.
  7. Fill the pie with the sautéed eggplant tomatoes, and cheese. Pour in the ● egg mixture. Bake for 25 to 35 minutes at 180℃.
  8. Here's the readymade pasta sauce I used.

In a small bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with two slices of provolone cheese. Layer with tomatoes and remaining provolone. Cheese and Tomato Quiche Filling Whisk the Eggs and Cream in a large bowl with the Salt, Pepper, Garlic and Dried Oregano. Thinly chopped the fresh Basil Leaves and add them to the mix with the grated Mozzarella and Parmesan Cheese.

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