Feta, Roasted Pepper, and Eggplant Quiche Servings: 6
Ingredients: For the homemade crust: 1⅓ cups all-purpose flour ¼ teaspoon fine sea salt 1 stick (½ cup) cold unsalted butter, cut into cubes ⅓-½ cup ice water Quiche Filling: 3 tablespoons olive oil, divided 1 package Mt Vikos Feta ½ eggplant, diced (about 3 cups) ¼ teaspoon fine sea salt 1 leek, thinly sliced and washed ¼ cup jarred roasted red peppers, drained and chopped 2 tablespoons chopped fresh dill 4 large eggs 2 cups half-and-half ½ teaspoon black pepper
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Directions: Preheat oven to 400℉ For crust, in a medium bowl combine flour and salt. Add butter and work into flour with fingertips, flattening the pieces of butter and breaking them up until all the butter is flattened and broken apart into pea-sized pieces. Add ice water a little at a time, stirring with a fork between additions, until flour is moistened but not wet. The flour mixture should come together when squeezed. If it is too crumbly or dry, add a little more water. Press dough together and roll out on a lightly floured surface into a round 1” larger on all sides than a 9” pie dish. As you roll, check to make sure dough does not stick to the work surface. Transfer dough to pie dish, pressing crust into corners of dish. Trim away all but 1” of crust overhang, then fold overhang back under itself so a thick edge of crust sits on rim of pie dish. Crimp or flute edge as desired and refrigerate 1 hour. Take pie crust out of refrigerator, line with parchment paper, and fill with pie weights or dried beans. Bake until slightly browned, about 25 minutes. Remove beans and parchment and reduce oven temperature to 375℉. Prepare the filling: In a large nonstick skillet heat 1 tablespoon oil over medium. Add eggplant and salt and saute until just tender, 5-7 minutes. Add leek and saute until soft, 5 minutes more. Take off heat and add peppers and dill and feta. In a large bowl, whisk together eggs, half-and-half, and pepper. Place crust on a baking sheet. Scatter Feta in pie crust, then vegetable mixture. Pour in egg mixture. Bake 35-40 minutes or until quiche is just set and the center jiggles slightly. The quiche will set as it cools.