Description
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.
Ingredients
Scale
- 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
Instructions
- 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.