Quiche with Eggplant, Tomatoes, and Smoked Ham
Baking and Desserts • World
Description
The creamy egg mixture should almost completely cover the filling, so if you feel it's not enough, pour a couple of extra tablespoons of cream on top of the pie. There’s no need to create a swamp; otherwise, the filling won't allow the dough to bake properly. If the proportions are followed, you'll get a beautiful cheesy crust that will rise slightly during baking.
Ingredients
- Marinated cherries 15 oz
- Shortcrust Cake Mix 10 oz
- Eggplants 1 piece
- Ketchup 2 tablespoons
- Chopped Sage Leaves 2 tablespoons
- Dried Rosemary 1 teaspoon
- Fresh basil leaves 1 teaspoon
- Coarse Salt to taste
- Smoked Ham on the Bone 5 oz
- Tilsit Cheese 5 oz
- 10% cream ½ cup
- Chicken Egg 1 piece
- Crème fraîche 3 tablespoons
- Ground Black Pepper to taste
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Remove the cherry tomatoes from the stems, carefully cut out the hard cores with a sharp knife, place them in a heatproof dish, and put in a preheated oven at 355°F for 10 minutes. The skin of the tomatoes should burst but not blacken. As soon as cracks become visible, remove the tomatoes from the oven and let them cool at room temperature.
Step 2
Meanwhile, peel the eggplant and cut it into thin round slices. Heat vegetable oil in a skillet and gradually fry the eggplant slices on both sides until golden brown. Transfer to a plate and set aside.
Step 3
In a mortar or bowl, mix the chopped parsley with the dried oregano and basil by hand. It’s best to do this in advance so that the dry spices absorb the moisture from the fresh herbs and release their aroma better.
Step 4
Cut the ham into small cubes and grate the cheese. In a bowl, mix the cream, egg, crème fraîche (which can be substituted with sour cream), ground black pepper, and a couple of pinches of salt. The mixture should be homogeneous but without foam.
Step 5
Carefully peel the cooled tomatoes by hand: this is very simple and quick. There’s no need to cut them; keeping them whole will look nicer.
Step 6
Roll out the pastry into a circle and place it in the baking dish (for speed, it’s best to use Wewalka brand pastry, which is pre-rolled into a neat circle). There’s no need to grease the dish with oil: shortcrust pastry contains a lot of butter and won’t stick to the sides.
Step 7
Gently prick the pastry all over the bottom of the dish with a fork. Then spread ketchup on the bottom (it’s best to use the Italian brand Nature e'Piacere ketchup, which is sweet and aromatic, and this sweetness will make the filling special). Next, carefully layer half of the fried eggplant slices. Sprinkle a small amount of the parsley and herb mixture and a pinch of salt on top. Then add the ham cubes. Follow with the remaining eggplant slices, sprinkle with herbs, and finally distribute the peeled tomatoes on top. Sprinkle with the remaining herbs and then with the cheese.
Step 8
Pour the creamy mixture over the filling and place the pie in the preheated oven at 355°F. Bake for about 30 minutes (the pie will be ready when it has a beautiful golden-brown color on top, and the dough on the sides of the dish is fully baked and also browned).
Step 9
Remove the finished pie from the oven, let it cool slightly, and slice.
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