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Tomato and brinjal quiche

Ingredients 16
Servings 6


  • 300
    cake four
  • 2
  • 2
    mustard powder
  • 80
    soft butter, grated
  • 50
    cheese, grated
  • 1
    egg yolk
  • 300
  • 2
    cloves garlic, crushed
  • 10
    dried basil
  • salt and pepper
  • 500
    cherry tomatoes
  • 15
    olive oil
  • fresh basil
  • feta cheese for sprinkling on top


Preheat the oven to 200 ºC (400 ºF). Spray a 28 x 20 cm loose-bottomed pie dish with non-stick food spray. Combine the cake flour, paprika and mustard powder and add the butter. Rub in with your fingertips until the mixture resembles breadcrumbs. Add the cheese and mix. Add about 30 ml (2 T) cold water to the egg yolk and add to the flour mixture. Mix to form a smooth, pliable dough. Wrap in plastic wrap and chill for 30 minutes. Roll out the pastry on a lightly floured surface and line the pie dish. Prick the crust with a fork and line with a sheet of wax paper. Fill the crust with dried beans or rice and bake for 10 minutes. Remove the beans and wax paper and bake for another 5-10 minutes or until the crust is cooked and pale brown. Prick the whole brinjal with a fork in a few places and bake for 30-45 minutes until soft. Cool slightly and peel. Cut into pieces and mince until fine in a food processor. Add the garlic and basil and season with salt and freshly ground black pepper to taste. Mix and spread over the baked crust. Sauté the cherry tomatoes in the olive oil until the skins begin to burst. Arrange on top of the brinjal spread and decorate with fresh basil. Sprinkle with a little crumbled feta cheese. Serve lukewarm or cold. Serves 6-8.

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