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Antipasti quiche

Vered Guttman

Antipasti quiche

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Antipasti quiche

Recipe by Vered GuttmanCourse: AppetizersCuisine: Italian, IsraeliDifficulty: Difficult
Servings

8

servings
Prep time

1

hour 
Cooking time

1

hour 

30

minutes

INGREDIENTS

  • For the crust

  • 2 cups flour

  • 12 tablespoons cold butter

  • 1 teaspoon kosher salt

  • Pinch nutmeg

  • 1/4 cup cold water

  • For the filling

  • 2 medium eggplants, peeled, sliced to 3/8″ rounds

  • Kosher salt

  • 2 medium sweet potatoes, peeled, sliced to 1/4″ rounds

  • 1 red onion, sliced to 1/4 ” rounds

  • Oil spray

  • 2 tablespoons olive oil

  • 1 tablespoon Za’atar (optional)

  • 3 oz. grated Manchego, Pecorino or Parmesan cheese

  • 3 oz. soft or ripe goat cheese, crumbled

  • 1 cup heavy cream

  • 2 teaspoons chopped fresh rosemary

  • 2 eggs

  • 2 egg yolks

DIRECTIONS

  • To make the crust put flour, butter, salt and nutmeg in a bowl of a food processor andmix to create fine grains. Add cold water and mix to create crumbs. Remove from food processor, mix crumbs with your hands shortly to create dough, and press it to the bottom and sides of a quiche pan, a pie pan or a springform cake pan. Push the crust to the sides (2 inch tall.) Prick with a fork, cover with aluminum foil and put in the fridge for 1/2 hour and up to 2 days.
  • Oven to 400 degrees. Put eggplant slices in a colander, sprinkling each layer with kosher salt. Set aside.
  • Line 4 large cooking trays with parchment paper. Arrange sweet potato slices on two and red onion on one, spray with oil and sprinkle with salt. Sprinkle onion with Za’atar (if using). Bake sweet potatoes for 15 minutes and red onion for 20 minutes.
  • Oven to 450 degrees. Wash eggplants under running water and pat dry with paper towels. Arrange on a cooking tray and bake for 15 minutes.
  • In a medium bowl mix two types of cheese, heavy cream, rosemary, eggs and yolks. Set aside.
  • Oven to 350 degrees. Put pie weights or dry legume on the aluminum foil lined quiche crust and bake for 20 minutes. Remove from oven, remove aluminum foil and let cool for 5 minutes.
  • Arrange sweet potatoes, eggplant and onion slices overlapping in a circle around the quiche. Start with a sweet potato slice, then eggplant, another sweet potato and a few rings of onions, and repeat until you cover the whole quiche. Pour cheese mixture on top. Bake for another 30 minutes. Let set for 10 minutes before serving.
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