This eggplant quiche will melt in your mouth

People :

4

Preparation time :

1 h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 1 sheet puff pastry
  • 3-4 eggplants
  • 1 spring onion
  • 2 cloves garlic
  • 240g cream cheese
  • 100ml cream
  • 4 egg yolks
  • 2 egg whites
  • Salt and pepper
  • 1 pinch nutmeg
  • Oil
Preparation
  1. Roll out the puff pastry in a pie dish and prick with a fork. Cover with greaseproof paper, place a weight on top and cook in the oven at 180 º for 10-20 'or until it turns golden brown.
  2. Prick eggplant scorch on the stove, turning them as you go so they are evenly scorched and soft. Once cool, remove skins and finely chop.
  3. Mince the onion and garlic and sauté over a low heat with a little oil until golden brown.
  4. Mix the eggplant with the onion and garlic, egg yolks, cream cheese and cream. Season with a pinch of salt and pepper, and add a pinch of nutmeg.
  5. Beat the egg whites with a pinch of salt. Fold them into the mixture and mix gently.
  6. Fill the quiche base with this mixture, and bake in oven at 170 º for 25 minutes or until done.

 

Can be eaten hot or cold

Additional information

People :

4

Preparation time :

1 h

Difficulty:

Easy