Savory Eggplant And Cheese Dinner Quiche Recipe

About this recipe

This high-protein vegetarian quiche combines tender eggplant, vibrant vegetables, and a creamy cheese filling, all baked in a flaky pie crust. Perfect for a satisfying dinner solution.

Ingredients

• 500 g Organically Grown Small Brinjal
• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 125 g Mooz Butter Garlic & Herbes
• 75 Nos Oregano Sachet
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g Old Hill Parmesan Cheese
• 400 Ml Chaokoh Coconut Milk
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 1 kg Akar Powder Salt
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Catch Sprinklers - Black Pepper Powder

Instructions

1. 1. Preheat the oven to 450°F (230°C). Partially bake the frozen pie crusts for 6 minutes, then set aside.
2. 2. Peel and dice the eggplant into small cubes. Cook the eggplant in boiling salted water for 8 to 10 minutes until tender, then drain thoroughly.
3. 3. In a skillet, melt 4 tablespoons of butter over medium heat. Add 3/4 cup of diced onion and 1/2 cup of diced bell pepper, cooking until softened, about 5 minutes.
4. 4. Stir in 1 1/2 tablespoons of flour, 1/2 cup of coconut milk, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1/4 teaspoon of black pepper, and 1/8 teaspoon of oregano. Cook the mixture until it becomes bubbly, then remove from heat.
5. 5. In a separate bowl, beat 1 egg. Gradually stir the hot vegetable mixture into the beaten egg to temper it.
6. 6. Fold in 1 cup of shredded cheese and the cooked eggplant into the mixture until evenly combined.
7. 7. Divide the filling evenly between the two pie crusts. Sprinkle 1/4 cup of grated Parmesan cheese over the top of each quiche.
8. 8. Bake the quiches in the preheated oven at 350°F (175°C) for 30 minutes, or until the filling is set and the tops are golden brown. Let cool slightly before serving.