Tomato Cream Quiche with Eggplants and Tomatoes

Tomato Cream Quiche with Eggplants and Tomatoes

Here's a recipe to make a delicious and creamy quiche. You will definitely want to eat this again.

Ingredients: 24 cm pie dish

●Store-bought or homemade bolognese sauce
1 box (about 210 g)
100 ml
●Heavy cream
100 ml
Eggplant (slim Japanese type)
3 small
3 small
Easy melting cheese
1 cup
Plain white flour
150 g
80 g
50 ml


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.

Story Behind this Recipe

This is made with store-bought bolognese pasta sauce.
It was tasty as it is without any additional seasoning.