Nduja quiche
4
45 minutes
1.5 minutes
Mediterranean
Not so simple. Very tasty! My mom asked my to make a quiche, so i made on all the way from scratch without a recipe and this is what came out of it! A super delicious mediterranean style nduja quiche! It has everyhting you want, the looks, the kick and the freshness! Try it yourself and even a quiche hater will love it!
Ingredients
Dough
- 250 gr flour
- 100 gr butter
- Few thyme sprigs
- Few rosemary sprigs
- A splash of water
- A touch of salt
Filling
- 1 eggplant
- 1 zucchini
- 5 onions
- 3 tbsp nduja
- Few thyme sprigs
- Olive oil
Egg mixture
- 4 eggs
- 175 ml heavy cream
- 125 gr crème frâiche
- 100 gr parmigiano reggiano
- Salt
- Pepper
Pesto
- Handful of basil
- Handful of pine nuts
- Olive oil
- Parmigiano reggiano
- Salt
- Pepper
Toppings
- A few cherry tomatoes with tops
- Pine nuts
- Parmigiano reggiano
Directions
For the quiche dough mix together the flour, with small pieces of butter, a few chopped thyme and rosemary sprigs and salt. Knead well and add a little splash of water to get it together.
- Make a disc from the dough, cover in plastic wrap and leave in the fridge for about 30 minutes.
- Take the dough out of the fridge and roll it out a little bigger than your quiche tray. grease the tray and layer on the dough. Cut off the dough that sticks out of the tray.
- Now in with some baking paper and a the blind filling. bake for 15-20 minutes at 180-200 degrees celsius or 350-400 degrees fahrenheit. Take out the blind filling and bake for another 5 minutes.
- For the filling, slice your onions into half moons and the eggplant and zucchini into discs.
- Caramelize the onions in a pan with butter or/and olive oil together with some Nduja to taste and a bit of thyme.
- On a grill or in a grill pan bake the zucchini and eggplant until all moisture has come out and they have some nice color.
- Make the pesto by blending or mashing in a mortar and pestle the following ingredients together: a few handfuls of basil, some (toasted pine nuts), a bit of parmigiano, salt, pepper and olive oil.
- The last step is to prepare the egg mixture. simply whisk together the eggs, creme fraiche, salt, pepper, heavy cream and parmigiano.
- Now assemble, spread some of the onions followed by the zucchini and eggplant (layer like a ratatouille), some more onions, the egg mixture and top off with cherry tomatoes, parmigiano and pine nuts.
- Bake the quiche for 30-40 minutes or until the egg mixture is stiff.
- Serve with a fresh salad and top with the homemade pesto!