Savory Eggplant And Halloumi Quiche - cooking recipe

Ingredients

None None Crust
2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup butter, chopped
1/4 cup water
None None Filling
3 None large eggs
1/2 cup cream
1/4 cup milk
3.5 oz char-grilled eggplant slices
4.5 oz halloumi cheese, grated
None None Salad leaves, to serve

Preparation

For the crust: Sift flour and salt together into a large bowl. Using fingertips, rub butter into flour until mixture resembles breadcrumbs.
Add water and mix quickly to a soft dough, adding more water if required. Wrap in plastic wrap and rest in fridge for 30 minutes.
Preheat oven to 350\u00b0F. Lightly grease a 9 inch springform pie dish.
Roll out pastry between two sheets of parchment paper until round and 1/8 inch thick. Gently press pastry into pan and trim edges. Prick with a fork. Rest in fridge for 15 minutes.
Line the crust with baking paper and fill with pie weights. Blind bake for 10 minutes. Remove paper and weights. Bake for another 5-10 minutes, until crisp and golden.
For the filing: In a medium bowl, whisk together eggs, cream and milk. Season to taste. Arrange eggplant over curst. Sprinkle with cheese. Pour egg mixture over.
Bake quiche for 25-30 minutes, until golden and set. Serve in wedges with salad leaves.