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Eggplant and Feta Quiche

Summer Quiche
Course: Main course
Preparation time: 30 minutes
Cooking time: 1 minutes

Instructions

  • 1.   Prepare the dough: mix the flours and salt, then add the egg and oil. Work the dough with your hands and form a ball. Cover with a towel and let it rest in the refrigerator for 30 minutes.
    Preheat the oven to 180 °C (350 °F).
  • 2.   Wash the eggplants. Slice them and sauté them in oil for 5 minutes in a pan. Whisk the eggs with the plant-based milk, salt, and pepper.
  • 3.   Grease a tart pan and line it with the dough. Arrange the eggplants and crumble the feta cheese on top. Add the egg mixture, pine nuts, and finish with the olives.
  • 4.   Bake for 50 minutes.

Notes & Suggestions

  • This quiche is delicious warm or cold, served with a salad.

Ingredients for servings

  • Pour la pâte : :
  • 60 g of wholemeal rice flour
  • 60 g of buckwheat flour
  • 1 egg
  • 5 cl of olive oil
  • 2 pinch of salt
  • Pour la garniture : :
  • 2 eggplants
  • 50 g of feta
  • 2 eggs
  • 20 cl of plant-based milk
  • 30 g of pine nut
  • 10 black olives
  • 3 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.