Neapolitan carnival Lasagna
36 recipes
Eggplant and ham quiche
ingredients
servings
8
Shortcrust pastry
1 roll
Aubergine
200 oz
Fresh scamorza cheese
200 oz
Eggs
2 unit
Grated Parmesan cheese
2 spoons
Ham
200 oz
Extra virgin olive oil
1 spoon
Cherry tomatoes
3 unit
second courses from France
Eggplant and ham quiche
Eggplant and ham quiche
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Rustic with a strong flavor, ideal for a picnic or as a tasty main course!
preparation
step 1
Turn on the oven in static mode at 200 degrees C. Cut the aubergines into cubes and sauté them in a pan for 5 minutes with a drizzle of oil and 3 cherry tomatoes. Season with salt, do not overdo it since there are already cheese and ham that give flavor to the dish.
step 2
Cut the cooked ham and diced scamorza cheese. Aside from beating the eggs.
step 3
Spread the brisee pasta, with the same parchment paper in which it is rolled up in the package, on a round pan with a diameter of 1-2 cm less than the bride pasta, the excess will be the edge of the quiche.
step 4
In the pan with the pasta spread on the pan, pour the aubergines first (make sure there is not much sauce otherwise the quiche will be very wet at the bottom), then the scamorza and the ham and finally the beaten eggs and the grated cheese.
step 5
Close the edges of the quiche on themselves to form a nice cornice. Bake in the preheated oven, cook the quiche at 200 C for 10 minutes and then lower the temperature to 180 C and cook for another 20-30 minutes.
step 6
Different types of oven may take 5 minutes longer or less. With my oven 30 total cooking minutes are enough. The quiche must be well cooked and golden on the surface, moist on the inside but not wet on the bottom.
step 7
Check the cooking both above and below the quiche. Remove from the oven and wait 5 minutes before serving. Enjoy your meal!
