The quiche with eggplant tart is a rich and flavorful savory pie with a base that can be shortcrust or puff pastry (also gluten-free) and a succulent filling of eggplant. It is my ‘lighter’ version, so to speak, of the much more famous and classic eggplant parmesan. This succulent savory pie is perfect for picnics, buffets, Saturday night dinner, or for cleaning out the fridge. It can be prepared in advance and kept in the fridge. The next day it is even more flavorful.
Here you will find the easy and quick recipe to make an excellent homemade shortcrust pastry.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 10 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 1 roll Shortcrust pastry (or puff pastry)
- 4 Eggplants
- 9 oz Smoked provola cheese
- 9 oz Tomato sauce
- 1 clove Garlic
- to taste Table salt
- to taste Extra virgin olive oil
- to taste Basil
- to taste Table cheese (grated)
Preparation
Wash and thinly slice the eggplants (both long and round, whether purple or striped, are fine).
Grill them on both sides (without burning them as they would become bitter) and let them cool.
In the meantime, let’s prepare the sauce. Gently brown the garlic clove and when it’s ready, pour in the tomato sauce (or, alternatively, 14 oz of peeled tomatoes to blend).
Keeping the flame low, let it cook for about ten minutes, season to taste, add some torn basil leaves, turn off the heat, and let it cool.
Thinly slice the provola cheese and turn on the oven, setting the temperature to 392°F.
Line a tart pan with parchment paper and place the roll of shortcrust or puff pastry on it, making sure it adheres well.
Fill the pastry with a first layer of eggplants, add some torn slices of provola, 2 tablespoons of sauce (it is not necessary for the sauce to completely cover the eggplants; it only serves to add color and a bit more flavor), grated cheese, and so on. Continue until all ingredients are used.
Bake our savory pie on the lowest rack for 20/25 minutes at most (it depends on your oven).
Remove the quiche with eggplant tart and let it cool slightly before serving. It is also tasty cold.
