Cut into this appetising dish to reveal colourful eye-catching layers of vegetables!
Aubergine and Red Pepper Quiche
Serves: 8 | Preparation time: 45 mins plus chilling | Baking time 55 mins (25 mins followed by 30 mins)
Content continues after advertisements
Ingredients
For the pastry:
- 225g plain flour, sifted plus extra for dusting
- 50g butter
- 50g lard or white vegetable fat
- 80-100ml cold water
For the filling:
- 1 small aubergine (approx 250g)
- 2 tbsp olive oil
- 1x 480g (net weight) jar of roasted red peppers, drained
- 300ml single cream
- 2 eggs
- 2 egg yolks
- Salt and pepper
- 30g parmesan cheese, grated
Method
- Grease the base and sides of a 23cm loose bottomed deep tart tin. For the pastry, put the flour in a large bowl and rub in the butter and lard using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the water gradually, bringing the pastry together with a round ended knife as you do so. Knead the pastry lightly in the bowl until smooth then wrap in cling film and chill for 30 mins.
- Roll the pastry out onto a well floured surface so it is big enough to line the base and sides of the prepared tin. Gently ease the pastry into the tin and trim the excess. Chill in the fridge for approximately 30 mins or until firm.
- Preheat the oven to 180°C/160°C fan/gas mark 4. For the filling, cut the aubergine into 1cm slices and place on a baking tray. Drizzle with the olive oil turning to coat both sides. Roast the aubergine for 20 mins, turning once. Remove from the oven and set aside to cool.
- Line the pastry case with baking paper and add some baking beans. Bake blind for 25 mins, removing the paper and beans after 20 mins. Remove from the oven then increase the temperature to 200°C/180°C fan/gas mark 6.
- Cut approximately 380g of the red peppers in half to open them out flat. Set aside one pepper for use later on. Completely cover the base of the pastry case with the peppers then add the aubergine on top.
- Whisk together the cream, eggs and egg yolks. Season well with salt and pepper then carefully pour into the pastry case. Roughly chop the pepper set aside earlier and evenly scatter over the top of the tart along with the parmesan cheese. Bake for 30 mins until risen and golden. Best served warm.
