In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed.
3
If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.
4
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 Hour (and up to 3 days). Repeat with remaining dough.
5
Place one disk of dough on a silicone mat or lightly floured piece of parchment paper. Rolling from center outward, form into a 12-inch round. Using the mat or paper, lift and wrap dough around a floured rolling pin; carefully unroll over a 9-inch pie plate or fluted tart pan.
6
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhanging dough edges to about 1 inch. Fold that inch of dough under to form a rim. Crimp with fingertips and knuckle.
For the Filling:
7
Preheat oven to 350 F and prepare quiche crust as directed above. Bake 15 Minutes.
8
Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook eggplant until softened, 8 to 9 Minutes.
9
Add leeks and garlic, and cook until translucent and fragrant, stirring occasionally. 5 to 7 Minutes.
10
Season with salt and pepper. Set aside.
11
In a medium bowl, mix heavy cream and milk with beaten eggs, and add nutmeg and a pinch of salt.
12
Spread vegetables out evenly in the crust and slowly pour in egg mixture. Cover the top with mixed cheeses.
13
Place in oven and bake for 35 to 40 Minutes, or until crust is golden brown and cheese is bubbly.
In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
2
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed.
3
If necessary, add a bit more ice water, 1 tablespoon at a time. Do not over-mix.
4
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 Hour (and up to 3 days). Repeat with remaining dough.
5
Place one disk of dough on a silicone mat or lightly floured piece of parchment paper. Rolling from center outward, form into a 12-inch round. Using the mat or paper, lift and wrap dough around a floured rolling pin; carefully unroll over a 9-inch pie plate or fluted tart pan.
6
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using a paring knife, trim overhanging dough edges to about 1 inch. Fold that inch of dough under to form a rim. Crimp with fingertips and knuckle.
For the Filling:
7
Preheat oven to 350 F and prepare quiche crust as directed above. Bake 15 Minutes.
8
Heat 2 tablespoons olive oil in a large pan over medium-high heat. Cook eggplant until softened, 8 to 9 Minutes.
9
Add leeks and garlic, and cook until translucent and fragrant, stirring occasionally. 5 to 7 Minutes.
10
Season with salt and pepper. Set aside.
11
In a medium bowl, mix heavy cream and milk with beaten eggs, and add nutmeg and a pinch of salt.
12
Spread vegetables out evenly in the crust and slowly pour in egg mixture. Cover the top with mixed cheeses.
13
Place in oven and bake for 35 to 40 Minutes, or until crust is golden brown and cheese is bubbly.
Sounds delicious, but the photo shows half slices of eggplant.
Yes, that’s true. One can always lay out the eggplant to look pretty when baking this dish.
loved this recipe made it again !!!!
We’re so glad to hear that!