multicolored tagliatelle with fresh sauce
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Quiche with eggplant and peppers
ingredients
servings
4
Shortcrust pastry
230 oz
Aubergine
450 oz
Yellow peppers
225 oz
Red peppers
215 oz
Eggs
55 oz
Extra virgin olive oil
16 oz
Grated Parmesan cheese
50 oz
Iodized salt
2 oz
Semiskimmed milk
10 oz
Shallots
30 oz
Breadcrumbs
50 oz
single courses from Italy
Quiche with eggplant and peppers
Quiche with eggplant and peppers
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This is a recipe that can be served as a main dish, or sliced at a buffet .. Simple and tasty captivate everyone .. #NataleTuttiGusti
preparation
step 1
Prepare the ingredients, wash and trim the eggplant, then reduce it into cubes not too small, washed and deprive the cap peppers, seeds and white filaments, cut into strips.
step 2
Peel, wash and chop the shallot, then pour the oil in a frying pan and add the chopped shallot, brown it for 2 minutes, then add the aubergines and peppers, simmer for 15 minutes and add the salt.
step 3
Transfer to a plate and let cool. Meanwhile preheat the oven in convection mode, it will reach the temperature of 180 degrees. Lay the pastry crust in a 24 cm dish and holes in the surface.
step 4
In a bowl put the eggplants and peppers, add the egg and mix well. Then the grated Parmesan cheese and breadcrumbs, stir again. Now the stuffed crust.
step 5
Fold the edges and then brush them with milk, you like you can add a little 'sesame seeds, but are not essential .. Cook your quiche at 180 degrees for 20 minutes or controlled ..
step 6
And here ready quiche with eggplant and peppers to taste preferably warm, but it is also excellent cold ..
