Quiche in Mediterranean Style

Quiche is considered a French dish; however, the use of eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century, and in Italian cuisine at least as early as the 13th century

Cook: 1 hour 30 minutes

Servings: 6

Ingredients

• 1 pack of unsweetened shortcrust pastry
• 1 medium eggplant
• 5-6 sun-dried tomatoes
• 2-3 fresh small tomatoes
• 150 g soft goat cheese
• 50 g of scamorza or suluguni cheese
• 3 eggs
• 50 ml milk
• 2 tbsp olive oil
• dried oregano
• salt freshly ground black pepper

Directions

1. Cut the eggplants into small cubes (5-7 mm), sprinkle with a pinch of salt, and place in a colander for 20 minutes. Squeeze the eggplants, fry in oil over medium heat until golden brown. Pat dry on paper towels.
2. Cut the sun-dried tomatoes into small pieces. Cut fresh tomatoes into quarters, remove seeds, then cut the flesh into strips. Pound the goat cheese until smooth. Beat eggs with milk.
   Roll out the dough in a 1-inch layer, line it with a shallow round or square shape covered with parchment.
3. Spread the goat cheese over the bottom, then place the eggplants and sun-dried tomatoes.
4. Pour the egg mixture evenly, top with strips of tomatoes, sprinkle with oregano and pepper, and cover with grated scamorza or suluguni cheese. Bake in an oven preheated to 200 ° C for 25-30 minutes. Serve with a green salad.