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Quiche parmigiana




Wholewheat flour

150 oz

Greek lowfat yogurt

85 oz

Extra virgin olive oil

50 fl oz

Iodized salt

to taste


to taste


3 unit

Canned tomato sauce, without salt

1 fl oz

Mozzarella cheese for pizza

400 oz

Iodized salt

to taste


to taste


to taste

Garlic powder

to taste

starters from Italy

Quiche parmigiana

Quiche parmigiana

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quiche parmigiana

A tasty pie inspired by the famous eggplant parmigiana

Quiche parmigiana step 1

step 1

Start with the pasta brise light: combine flour with salt and oregano beginning. Then add the yogurt, the oil and water and knead until a smooth and homogeneous dough.

Quiche parmigiana step 2

step 2

Wrap with plastic wrap and put in the refrigerator for at least 30 minutes.

Quiche parmigiana step 3

step 3

Dice the eggplant and let them cook slowly for 30 minutes on low heat and very little salt and olive oil (this will serve to lose all their water and reduce the volume).

Quiche parmigiana step 4

step 4

After this time add the tomato puree and a little water. Far totally reduce the sauce (it will take a bit ').

Quiche parmigiana step 5

step 5

When cooked, add spices and mozzarella cubes aa (keeping a little 'to the surface).

Quiche parmigiana step 6

step 6

Roll out the dough and line a tart mold previously greased and floured (23 cm diameter) and puncture the bottom. Pour the filling and bake in a preheated oven at 180C for 30 minutes.

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