About This Recipe:
My ‘Summer Bliss: Rosemary Crusted Tomato and Eggplant Quiche,’ where the flavors of summer burst to life using the freshest ingredients straight from the garden. Imagine strolling through a sun-kissed garden, plucking succulent eggplants, juicy tomatoes, and fragrant oregano, rosemary, and thyme.
Embrace the beginning of summer with me, as we infuse the garden’s bounty into a delicious quiche. With each slice, the layers of tomato and silky eggplant nestle within a creamy filling, creating a symphony of flavors that celebrate the bountiful harvest of summer. But that’s not all—prepare to be enchanted by the fragrant allure of the rosemary-infused crust. The earthy aroma of this herb elevate the dish to new levels.
Whether you’re leisurely brunching, hosting a garden gathering, or simply enjoying a solo lunch, ‘Summer Bliss: Rosemary Crusted Tomato and Eggplant Quiche’ is the perfect companion. Indulge in the vibrant flavors of the season, capturing the essence of summer bliss with every delicious bite.
You can follow along with the step-by-step process below, as we embark on the creation of this delightful quiche. While we’re here, take a moment to explore the selection of home goods I used to bring this recipe to life. From essential kitchen tools to beautiful serving platters, they’re designed to elevate your cooking experience and make your dining table shine.
Watch Me Make This Recipe:
@carmeninthegarden Happy Summer! ☀️ Join me as I pluck eggplants, tomatoes, and fragrant oregano, rosemary, and thyme straight from my garden. 🌿✨ Watch how I transform these ingredients into a 'Summer Bliss: Rosemary Crusted Tomato and Eggplant Quiche.' 🥚🍅🍆 Stay tuned for the mouthwatering recipe! Sign up for my newsletter to get it in your inbox. Link in bio! 📩💕 #SummerHarvest #GardenToTable #Quiche ♬ original sound – Carmen in the Garden
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How To Make This Recipe:Print
Indulge in the vibrant flavors of ‘Summer Bliss: Rosemary Crusted Tomato and Eggplant Quiche.’ Layers of roasted tomatoes and silky eggplant nestle within a creamy filling, embraced by a fragrant rosemary crust. Celebrate the season with every delicious bite.
- 2 small eggplant, sliced into thin rounds
- 1 medium tomato, sliced into thin rounds
- Rosemary pie crust (recipe below)
- 5 eggs
- 3/4 cup heavy whipping cream
- 1/2 cup grated Manchego cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tablespoon fresh thyme, chopped
- 1/2 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Rosemary Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon fresh rosemary, finely chopped
- 3–4 tablespoons ice water
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour, salt, and chopped rosemary for the crust. Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, while stirring with a fork. Continue adding water until the dough comes together and can be formed into a ball. Be careful not to overmix. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for up to an hour to allow it to chill and firm up.
- Roll out the chilled rosemary pie crust on a lightly floured surface into a circle slightly larger than your small springform pan. Carefully transfer the rolled-out crust to the pan, pressing it into the bottom and up the sides. Trim off any excess crust. Dock the crust with a fork all over.
- Place the eggplant slices on a baking sheet, drizzle them with olive oil, and season with salt and pepper.
- Bake both the crust and eggplant in the oven for 15 minute. Check a few times to make sure your crust is staying put and that the eggplant does not burn.
- In a mixing bowl, whisk together the eggs, heavy whipping cream, dried thyme, salt, and pepper until well combined.
- Sprinkle half of the grated Manchego cheese onto the bottom of the pie crust in the springform pan.
- Layer half of the roasted eggplant slices on top of the cheese, followed by a layer of tomato slices. Repeat the layers with the remaining eggplant and tomato.
- Pour the egg and cream mixture over the layered vegetables in the pan. Ensure the mixture fills in the gaps between the vegetables.
- Sprinkle the grated Parmesan cheese over the top of the quiche.
- Place the small springform pan on a baking sheet to catch any potential drips and transfer it to the preheated oven.
- Bake the quiche for approximately 45-55 minutes, or until the top is golden brown and the center is set.
- Remove the quiche from the oven and let it cool in the pan for a few minutes. Then release the sides of the springform pan and carefully transfer the quiche to a serving plate.