Summary

Ingredients

• 250 g flour
• 1 teaspoon Baking powder
• 1 teaspoon salt
• 125 g butter
• 125 g low-fat quark
• 500 g shallot (s)
• 0.5 ½ aubergine (s)
• 200 g sheep cheese
• 4 tablespoon olive oil
• 2 tablespoon sugar, brown
• 2 tablespoon balsamic vinegar
• 150 ml red wine
• 1 teaspoon marjoram, dried
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• salt and pepper

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Instructions

1. Mix flour, baking powder and salt and knead with butter and quark. Put the dough in the refrigerator for at least 30 minutes.
2. Peel the shallots and cut into large pieces (e.g. quarter lengthways). Cut the aubergine into small cubes.
3. First fry the aubergines in 2 tablespoons of olive oil for about 5 minutes. Then take the eggplant out of the pan. Stew the shallots in the same pan with the remaining 2 tablespoons of oil. Add sugar and salt and let caramelize for about 3 minutes while stirring. Simmer the shallots with vinegar and red wine for about 10 minutes over medium heat. Season with the herbs and add the aubergines. Then let the vegetables cool down a bit.
4. Grease a springform pan and distribute the batter evenly on the base. Spread the vegetables on the dough base. Dice the sheep cheese and spread on the quiche.
5. Bake the quiche in the preheated oven at 160 degrees (convection) for about 40 minutes. Enjoy afterwards.