Tomato Cream Quiche with Eggplants and Tomatoes
Tomato Cream Quiche with Eggplants and Tomatoes

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tomato cream quiche with eggplants and tomatoes. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tomato Cream Quiche with Eggplants and Tomatoes is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Tomato Cream Quiche with Eggplants and Tomatoes is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook tomato cream quiche with eggplants and tomatoes using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tomato Cream Quiche with Eggplants and Tomatoes:
  1. Prepare 1 box ●Store-bought or homemade bolognese sauce
  2. Get 100 ml ●Milk
  3. Take 100 ml ●Heavy cream
  4. Make ready 3 ●Eggs
  5. Prepare 3 small Eggplant (slim Japanese type)
  6. Get 3 small Tomato
  7. Prepare 200 ml Easy melting cheese
  8. Prepare 150 grams Plain white flour
  9. Get 80 grams Butter
  10. Take 50 ml Water
Steps to make Tomato Cream Quiche with Eggplants and Tomatoes:
  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.

So that is going to wrap it up with this exceptional food tomato cream quiche with eggplants and tomatoes recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!