So you might know from reading my last post that its Ramadan, and as per tradition lots of wonderful delicious goodies are made to break the fast with. And I made this quiche yesterday and decided to post it!
Up till now this has been a strictly dessert blog, but I decided to venture out a little bit – experiment.. although I do make fancy stuff for lunch and dinner all the time, but I rarely post them up.
This is a lighter version of the oh soo delicious but not soo light quiche. I was describing it to my best friend (over sms ofcourse) and I told her that this is an ‘Abeer friendly’ quiche (yes I have issues) 😐
1) 1 1/3 cup rolled Oats
2) 2 T Butter
3) 3 T Chilled Water (Approximately)
4) Cooking Spray
1) 1 large eggplant, cubed
2) 2 medium onions, diced
3) 4 medium tomatoes, (boil for around 10 min, then peel and chop)
4) 1 tsp dried oregano
5) a handful of chopped parsley
6) 1/2 tsp red chilli flakes
7) Salt and pepper
8) 1/2 cup skimmed milk
9) 2 egg whites (or one egg)
10) 1/4 parmesan cheese (you can put more – don’t be precise)
1) Preheat oven to 375°.
2) To prepare crust, combine oats; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add water; stir just until moist. Press mixture gently into a 9 inch pie plate coated with cooking spray.
3) Bake at 375° for 7 minutes. Cool on a wire rack.
1) Put a little salt on the eggplant and let drain for 1/2 an hour.
2) Heat a little olive oil in a pan, add onion and saute until slighlty caramalized.
3) Add the egg plant and saute for 5 minutes, add tomatoes (juices and all) and the remaining ingredients except for the milk, egg whites and cheese. Let simmer for 5 minutes.
4) Put in Cooled Pie Shell, mix together milk and egg whites and pour over the quiche, top with cheese.
5) Bake in the preheated oven at 400 degrees, for approximately 40 minutes.