Today I want to suggest to you a quiche that is a savory pie with a rich filling of summer vegetables! I’ve used some delicious peppers, aubergines and tomatoes. Also I’ve prepared a flavored cream mixing eggs, fresh cream and spices. Can I say the result is wonderful? In fact it’s an exquisite dish with an enveloping fragrance! Bring it for a picnic or serve it during a party! You will go crazy!
Serves: 4
For the brisée pastry:
- 200 grams 00 flour
- 100 grams butter
- Cold water
- Salt to taste
For the stuffing:
- 300 grams red peppers
- 250 grams aubergines
- 100 gram cherry tomatoes
- 80 grams white onion
- Thyme leaves
- Basil leaves
- 1 egg
- 100 ml fresh cream
- 20 grams grated Parmigiano Reggiano
- Salt to taste
- Extra virgin olive oil
- Freshly ground white pepper
- Sweet paprika
Method
Start to prepare the filling. Wash peppers and remove the stalk. Cut them into pieces and set aside. Clean aubergines, remove the stalk and dice them. Sprinkle with coarse salt and let them purge for about 30 minutes. Then rinse and dry with a kitchen towel. Wash tomatoes, remove the stalk, dice them in half and remove seeds. Cut into small pieces and set aside. Peel the onion and slice it coarsely. Pour all the vegetables into a baking tin and season with oil, salt and pepper. Add basil and thyme. Bake in a preheated oven at 180° Celsius degrees for about 30 minutes. Stir occasionally. Then take it out of the oven and let it cool.
While the vegetables are cooking, prepare the brisée dough. Whisk flour, butter, salt and two tablespoons of water in a kitchen mixer. Don’t whisk so much. Pour on a work surface and begin to knead, but for a short time, as if it were a shortcrust pastry. Form a ball, cover with plastic wrap and let it rest in the fridge for about 40 minutes.
Then roll out the dough. Create a sheet of 3 mm thickness. Line a 20 cm diameter mold previously buttered, hole the bottom with the edges of a fork, cover with baking paper and fill with ceramic balls or legumes. Bake for 10 minutes in a preheated oven at 180° Celsius degrees. In the meantime, pour the cream and add the egg in a bowl, begin to beat with a whisk and salt, pepper after add the paprika. Add cold vegetables and the grated cheese; mix well. Remove the baking tin from the oven, remove the baking paper with the weights and pour the filling. Level and cook at 180° Celsius degrees for about 30 minutes. Remove from the oven, let cool, unmold the quiche and decorate with basil leaves and thyme.