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Tomato Cream Quiche With Eggplants And Tomatoes Recipe

Tomato Cream Quiche with Eggplants and Tomatoes Recipe
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Prepare the ingredients before making Tomato Cream Quiche with Eggplants and Tomatoes in your home. Then, follow these steps below to serve Tomato Cream Quiche with Eggplants and Tomatoes for your family or friends.

Ingredients: Tomato Cream Quiche with Eggplants and Tomatoes

  • 1 box ●Store-bought or homemade bolognese sauce
  • 100 ml ●Milk
  • 100 ml ●Heavy cream
  • 3 ●Eggs
  • 3 small Eggplant (slim Japanese type)
  • 3 small Tomato
  • 200 ml Easy melting cheese
  • 150 grams Plain white flour
  • 80 grams Butter
  • 50 ml Water

How to Make Tomato Cream Quiche with Eggplants and Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Tomato Cream Quiche with Eggplants and Tomatoes in your home by yourself.

    Step 1
  • Dice the cold butter into 1cm cubes. Put that and also the flour into the food processor and blend until crumbly. Add water and blend for another 5 to 8 seconds. Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus).
  • Step 2
  • Take out of the fridge. Roll it out to about 5 mm thick. Make it fairly larger than the pie dish.
  • Step 3
  • Press into the pie dish and slice off the excess. Poke holes into the bottom using a fork. Bake for 15 minutes at 200℃. There's no need to fill it with baking stones.
  • Step 4
  • Dice eggplants to about 1.5 cm cubes and sauté briefly with olive oil. Also dice the tomatoes into 1.5cm cuber.
  • Step 5
  • Combine all ● ingredients and mix well.
  • Step 6
  • Fill the pie with the sautéed eggplant tomatoes, and cheese. Pour in the ● egg mixture. Bake for 25 to 35 minutes at 180℃.
  • Step 7
  • Here's the readymade pasta sauce I used.
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