One of my potluck or party dishes. Even people who usually avoid vegetable dishes enjoy the rich custard and aromatic basil, and finish their pieces!
<Ingredients>
(11"/28 cm tart pan)
1 pate brisee salee crust
1 Japanese or small Chinese eggplant, or 1/3 small American eggplant
1 medium zucchini
1 tomato
1/2 large onion or 1 small onion
Small handful mushrooms
1 clove garlic
5-6 basil leaves
1/2 tsp sugar (not in photo)
Salt & pepper, to taste (not in photo)
3-4 tbsp Gruyere cheese
1-2 tbsp olive oil (for sauteing; not in photo)
For custard
2 eggs
1 egg yolk
100-120 cc heavy cream
100-120 cc whole milk
Salt & pepper, to taste (not in photo)
<Directions>
1.
Slice eggplant and zucchini 7-8 mm thick.
If using American eggplant, skin, and cut into a size marching zucchini.
If using Japanese or Chinese eggplant, there is no need to peel eggplant skin.
2.
In a frying pan, heat olive oil, and saute eggplant and zucchini on medium low heat until soft.
3.
In the meantime, core, cut tomato skin crisscross, blanch for 40-50 seconds, and immediately transfer to ice water.
When cool, remove from water, and peel skin.
Dice tomato.
Mince garlic.
Thinly slice onion and mushrooms.
4.
When eggplant and zucchini are done, transfer to a plate.
5.
Clean pan, add olive oil as necessary, and saute garlic and onion on medium low heat until translucent and soft.
6.
Add tomato, sugar, salt and pepper, and stir.
7.
Add mushrooms, eggplant and zucchini, and stir.
Tear and add basil leaves, and cook until liquid is almost gone, about 25-30 minutes.
8.
Meanwhile, in a measuring cup, beat eggs and egg yolk, and add heavy cream and milk, for a total of 300-350 cc.
Add salt and pepper to taste.
9.
Preheat oven to 180 C/375 F.
10.
When vegetables are done, place in quiche crust.
Pour custard.
Grate Gruyere cheese over.
Bake for 30 minutes, until the top is slightly golden.
<Notes>
<Ingredients>
1 pate brisee salee crust
1 Japanese or small Chinese eggplant, or 1/3 small American eggplant
1 medium zucchini
1 tomato
1/2 large onion or 1 small onion
Small handful mushrooms
1 clove garlic
5-6 basil leaves
1/2 tsp sugar (not in photo)
Salt & pepper, to taste (not in photo)
3-4 tbsp Gruyere cheese
1-2 tbsp olive oil (for sauteing; not in photo)
For custard
2 eggs
1 egg yolk
100-120 cc heavy cream
100-120 cc whole milk
Salt & pepper, to taste (not in photo)
<Directions>
1.
Slice eggplant and zucchini 7-8 mm thick.
If using American eggplant, skin, and cut into a size marching zucchini.
If using Japanese or Chinese eggplant, there is no need to peel eggplant skin.
2.
In a frying pan, heat olive oil, and saute eggplant and zucchini on medium low heat until soft.
3.
In the meantime, core, cut tomato skin crisscross, blanch for 40-50 seconds, and immediately transfer to ice water.
Mince garlic.
Thinly slice onion and mushrooms.
4.
When eggplant and zucchini are done, transfer to a plate.
5.
Clean pan, add olive oil as necessary, and saute garlic and onion on medium low heat until translucent and soft.
6.
Add tomato, sugar, salt and pepper, and stir.
7.
Add mushrooms, eggplant and zucchini, and stir.
8.
Meanwhile, in a measuring cup, beat eggs and egg yolk, and add heavy cream and milk, for a total of 300-350 cc.
Add salt and pepper to taste.
9.
Preheat oven to 180 C/375 F.
10.
When vegetables are done, place in quiche crust.
<Notes>
- Vegetables can be prepared in advance, even a day ahead.
- Removing liquid and seeds from tomato is optional. Use a ripe tomato!
- As eggplant absorbs lots of oil, stir relatively often when sauteing with zucchini. They produce liquid eventually and that will cook these vegetables nicely at the end; do not add more oil even if eggplant seems to be asking for it.
- The amount of custard needed depends on the volume of vegetables and depth of the tart/pie mold. 350 cc or more would be safer if using a deeper dish. Due to the rich nature of the above custard recipe, even if the custard does not reach the top edge of the mold or crust, the quiche will be quite satisfying.
- Adjust the proportion of heavy cream and milk (or fat content), according to your preference. Equal parts of heavy cream and whole milk are quite rich, but you can use more cream to get an indulgent richness. Lower fat may sound good but leaving off too much would make this like pudding. (I like a small cut with a rich, condensed flavor.)
- 2 eggs and 1 egg yolk are my preferred egg proportion to the cream/milk. When I make the quiche on the same day as the crust, I have 1/2 egg left from the egg wash for the crust, and I use it in place of 1 egg yolk. The result is still rich enough for my taste.
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