Recipes
Cheese and Eggplant Quiche
https://www.chef-lavan.co.il/%D7%9E%D7%AA%D7%9B%D7%95%D7%A0%D7%99%D7%9D/%D7%A7%D7%99%D7%A9-%D7%97%D7%A6%D7%99%D7%9C%D7%99%D7%9D-%D7%95%D7%92%D7%91%D7%99%D7%A0%D7%95%D7%AA?fbclid=IwAR3dPPwij0ofQwYCWsJhMmBFtKNrfQunpOM0TZc_lqUxkEkTtxs7dJM8KjQ&utm_campaign=tnuva_shavuot18&utm_content=recipes&utm_medium=cpc&utm_source=facebook
Ingredients:
1/2 pack (450 grams) Crispy pastry for savory pastries, delicately defrosted according to manufacturer's instructions
To fill:
2 large eggplants, cut into medium cubes
1/4 cup oil or oil spray
2 purple onions, sliced
1 large white onion, sliced
2 tablespoons olive oil
1 roll of Prumaz cheese from Tnuva, sliced
1 bag (200 g) Valley flakes
For the sauce:
1 cup (250 ml) white chef cream 38%
1 cup (250 grams) white cheese Tnuva 5% or 1 cup sour cream in "taste of time" Tnuva
3 eggs
1/4 teaspoon ground nutmeg
Salt, ground black pepper
1. Heat the oven to 230 degrees in the grill mode. Cover the eggplant cubes with oil and place in an oven pan. Bake for 5-6 minutes until golden brown, and bake for another 4 minutes until the other side turns golden. Remove and lower the oven temperature to 180 degrees in normal mode.
2. While cooking the eggplants, fry the onions in the olive oil until they begin to turn golden.
3. Pour the bottom of the pan and the sides of the pan into the pastry, and pass with a rolling pin on the edge of the pan to remove excess dough. Cover the dough with gold.Cover the dough with baking paper and place dry pulses on it (they will serve as a weight and prevent the dough from rising). Bake for 20 minutes.
4. Meanwhile mix all ingredients of the sauce in a bowl.
5. Remove the ketch from the oven (but leave it running), remove the beans and baking paper and cool slightly. · Arrange the fried onion, eggplant cubes and slices of the fruze on the dough, and sprinkle half the amount of the valley flakes. Pour the sauce and sprinkle the rest of the valley flakes. Bake for 25-20 minutes, until golden brown