Quiche is a British supermarket favourite. Walk into any supermarket and you will find fridges full of quiche with any kind of topping. When I first moved to Germany I noticed that the supermarkets did not stock quiche at all and this upset me. I love quiche!
I suppose I have the rubbish German supermarkets to be thankful for as I had to make my own when I first moved to Germany. I found that not only is a quiche incredibly easy to make, it also tastes better and can be a healthier (well, slightly!) option.
There is one problem though. German supermarkets do not stock ready made shortcrust pastry. This is fine as I can make my own but it does kind of ruin my plan for a ‘quick and easy’ dinner after a long day in the office. The one thing that German supermarkets do have plenty of is ready rolled puff pastry which is how I make my quiche when I cannot be bothered to make the dough myself.
The filling for this quiche is light and refreshing and makes a change to the standard quiche lorraine.
1 ready roll puff pastry/ shortcrust pastry
100ml single cream
Butter (to grease the pie dish)
1 aubergine (sliced)
1 red pepper (cut into thin slices)
Handful of cherry tomatoes (cut in half)
Mature grated cheese (enough to cover the base and the top of the quiche)
Preheat the oven to gas mark 5/ 190 degrees celsius.
Grease a pie dish with some butter and then line the pastry, trimming the edges.
Cover the base of the dish with some grated cheese. They lay out the aubergines and scatter the red peppers and tomatoes on top. Spring with some chopped fresh basil.
Beat the eggs in a measuring jug and then stir in the cream. Gently pour the cream into the pie dish so that it covers all the ingredients. Don’t fill it right to the top. You don’t want it to overspill in the oven.
Add some black pepper on top and more fresh basil if needed.
Place in the oven for 30 – 35 minutes or until golden on top. Leave to cool for around 10 minutes and then eat warm or leave to cool completely and eat cold later on.