Summer Vegetable Quiche

Quiche di Verdure

For The Pastry:
same as quiche lorraine or a roll of deep frozen or ready made puff pastry
For The Filling:
2 yellow peppers
1 aubergine
1 onion
3 tomatoes
1 tablespoon extra virgin olive oil
3 eggs
salt

To make the pastry case follow the recipe in quiche Lorraine and line a medium sized flan case, bottom and sides.

Wash the aubergines, slice and lay flat, with salt on top, for 1/2 an hour to remove the acid water. Dry and dice.

Wash the peppers, remove the seeds, and cut them into fine strips.

Remove the skin of the tomatoes by dunking them into boiling water, and cut into cubes.

Remove the outer skin of the onion, slice finely and add to the other vegetables in a saucepan, add the olive oil and salt, stir and simmer for about 3/4 hour with a lid on. Cool.

Beat the three eggs in a bowl with a pinch of salt. Stir in the vegetables and pour into the pastry case. Bake for 20/25 minutes in a pre-heated oven at 400°. Serve either hot or room temperature.



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