Grilled Eggplant and Mozzarella Quiche
Quiche is a savory pie of French origin, which became widespread in the Alsace and Lorraine regions in the 17th century. After the classic Quiche Lorraine, many vegetable and cheese versions were born, including the eggplant version, which combines Mediterranean influences with French cuisine. The smoky flavor of the eggplant and the soft texture of the mozzarella perfectly complement each other in this filling yet elegant dish. Imagine the aroma of grilled eggplant filling the kitchen while the quiche slowly bakes in the oven – a true flavor orgy is being prepared! The key to a perfect result is the proper preparation of the eggplant: do not skip the salting and resting, so you can avoid the bitterness. The mozzarella should be of good quality, preferably fresh. This quiche is ideal for a light summer dinner, a gathering with friends, or even a picnic. Serve with fresh arugula or a glass of rosé – success is guaranteed!
Ingredients for this recipe
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Preparation Steps
1
Wash the eggplant, slice it into approximately 0.5 cm thick rounds, and salt both sides. Let it sit for 10 minutes to allow the bitter juices to be drawn out. Then, pat dry with paper towels. Tip: This step is essential to prevent the eggplant from being bitter.
2
Heat a grill pan or regular skillet and brush with a little olive oil. Grill the eggplant slices on both sides for 2-3 minutes, until lightly browned and softened. Tip: Avoid overcrowding the pan; cook in batches to achieve beautiful brown stripes.
3
Peel and grate or finely chop the garlic. In a bowl, combine the sour cream, eggs, grated cheese, garlic, salt, and pepper. Mix thoroughly. Tip: Enhance the flavor with a little basil or oregano.
4
Line a quiche dish or round cake pan with parchment paper, then place the puff pastry inside. Shape the edges to prevent the filling from spilling out. Trim any excess dough.
5
Arrange the grilled eggplant on the pastry, tear the mozzarella over it, then pour the egg and sour cream mixture on top. Make sure it evenly covers the eggplant.
6
Place the quiche in a preheated oven (350°F/180°C) and bake for 35-40 minutes, until the top is golden brown and the center is set. Tip: Check for doneness with a toothpick – if it comes out clean, it's ready.
7
Once removed from the oven, let it cool for 10-15 minutes for easier slicing. Tip: It’s most delicious served warm, but can also be served cold with a salad.
