Do you like aubergine? Honestly, I felt in love with it and it is the kind of vegetables that I will never have enough! I like it grilled, stuffed, in couscous, in ratatouille, as a tapenade, on the pizza or in the pasta, aubergine never bores me! We are now just in the middle of the aubergine season and you can then see aubergine on the markets in all possible shapes and colors, so I hope this recipe will come in hand. This savoury Aubergine and Goat Cheese Quiche is kind of salt tart with fried aubergine and onion, fresh goat cheese and basil.
Quiche is a salt tart made of puff pastry or pâte brisée, filled with vegetables with cheese, eggs and cream. A piece of such tart with a portion of salad of soup is filling enough and so good! Unlike typical quiche, such as for example my favourite Courgette and Goat Cheese Quiche, this aubergine and goat cheese quiche is more a salt tart as the filling is much simple – without cream not eggs, just fried aubergine slices and onion, goat cheese and basil.
Some tips for preparation:
In the Aubergine and Goat Cheese Quiche, there is a plenty of aubergine slices and in order to be more comfortable while frying these, you may do it in two batches if you have time. The quiche is filled with 2 layers – first goat cheese and then the slices of aubergine with onion – repeated twice. You may use a spoon to distribute the fresh goat cheese equally on the aubergine slices when repeating the layer.
Here you have the recipe, I hope you enjoy it!
- 300 g puff pastry
- 2 onions
- 2 aubergine
- 4 tbsp. olive oil
- 200 g fresh goat cheese
- 2 branches basil
- salt, pepper
- Wash the aubergine and let them dry. Cut off the ends and cut the aubergines into thin slices.
- Peal and chop the onion. In a large frying pan, heat the olive oil and fry the onion on it without letting it golden, quickly add the slices of aubergine and fry them from each side for about 5 minutes. Season with salt and pepper.
- Wash and chop the basil. Preheat the oven to 210°C.
- Line the quiche pan with a parchment paper and the puff pastry, adjust to the form. Make few holes in the puff pastry with the help of the fork and then spread half of the goat cheese on the bottom. Place half of the aubergine slices on it and then repeat (you may use a spoon to distribute the goat cheese evenly on the aubergine slices). Sprinkle with the chopped basil. Bake for about 35 minutes and serve warm.
Have you tried the recipe?
Please do let me know how it turned out – you can do that either via leaving a comment below or sharing your picture on Instagram using the hashtag #1001voyagesgourmands !
I had to admit, it took me quite a while to let the aubergine back in my kitchen – first time I fried some old very bitter aubergine, and it stuck in my mind for long time. But, nowadays I put it in everything, just like you 🙂
This quiche recipe is so nice and simple, I’ll have to try it…
Hi Jasmin! I think I know what you are talking about – had a similar issue with broccoli when I was a kid (nowadays I love it!). The quiche is very simple, indeed! And very good ? If you try it, let me know how it turned out!
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