Curd quiche with eggplant and tomatoes
4 servings
90 minutes
Cottage cheese quiche with eggplants and tomatoes is a refined European pie that combines the tenderness of cottage cheese with the rich flavor of baked vegetables. This recipe is inspired by traditional French cuisine, where quiches are a classic dish. The crispy shortcrust pastry is complemented by an airy filling of cottage cheese, sour cream, and grated cheese, while marinated eggplants and juicy tomatoes give the pie a bright, savory taste. The aroma of garlic and spices makes it particularly appetizing. Quiche is perfect for both family dinners and festive tables. It can be served warm or chilled, making it versatile and convenient for preparation in advance. The ideal combination of textures and aromas turns this pie into a true gastronomic delight.
1
Dough. Combine butter in a blender bowl with flour, salt, and yolk, turning everything into crumbs. Add water and mix quickly.
- Butter: 100 g
- Wheat flour: 200 g
- Egg yolk: 1 piece
- Salt: 0.5 teaspoon
- Water: 2 tablespoons
2
Roll the dough into a thin layer. Carefully transfer it using a rolling pin (wrap the dough around it) to the mold.
3
Trim the excess, often poke with a fork, and send to the refrigerator.
4
Combine eggs, cottage cheese, sour cream, salt and mix until smooth using a blender. Add grated cheese and mix.
- Chicken egg: 2 pieces
- Curd cheese (tvorog): 400 g
- Sour cream: 100 g
- Salt: 0.5 teaspoon
- Hard cheese: 200 g
5
Spread the filling on the dough. Wash and slice the vegetables into thin circles. Place the previously marinated (30 minutes) eggplants in olive oil with finely chopped garlic and spices along the edge of the filling.
- Eggplant: 1 piece
- Tomatoes: 1 piece
- Olive oil: 4 tablespoons
- Garlic: 2 cloves
- Spices: pinch
6
Alternate tomatoes with eggplants. If the circles are too large, cut them in half. Brush the top with garlic olive oil in which the eggplants were marinated.
- Olive oil: 4 tablespoons
7
Send to a preheated oven at 190 degrees for 60-80 minutes until the quiche is browned. Let it cool.
