Quiche with eggplant

1. Stage

Mix all the products for the dough.

2. Stage

Wrap the finished dough in clingfilm and leave in the refrigerator for 30 minutes.

3. Stage

Fennel cut into large pieces.

4. Stage

Quickly fry the fennel in the heated sunflower oil. (2-3 minutes)

5. Stage

Add eggplant chopped into pieces. Turn down the heat, salt and simmer for 5 minutes. Remove from the heat and cool.

6. Stage

Place the dough in the prepared 26 cm mold. Spread the dough along the bottom and sides of the mold, forming a rim. Prick the dough frequently with a fork.

7. Stage

Cover the dough with baking paper. Sprinkle the beans on the paper (simulate weights) Bake in a preheated oven at 210 g for 10 minutes. Then remove the paper with the beans from the dough and reduce the oven temperature to 180g. Bake the casing for 10 more minutes. The edges should be lightly baked.

8. Stage

Place the eggplant and fennel mixture on the enclosure.

9. Stage

In a separate bowl, mix together the sour cream, cream, eggs, pepper, grated hard cheese, and finely chopped green onions.

10. Stage

Pour the filling on the eggplant.

11. Stage

Cut the cherry tomatoes in half. Place randomly on the stuffing. Bake in a preheated oven at 150 g for 35 minutes.