Tomato Cream Quiche With Eggplants And Tomatoes Recipe by cookpad.japan
Cooking Instructions 1 2 Dice the cold butter into 1cm cubes. Put that and also the flour into the food processor and blend until crumbly. Add water and blend for another 5 to 8 seconds. Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus). 3 Take out of the fridge. Roll it out to about 5 mm thick. Make it fairly larger than the pie dish. 4 Press into the pie dish and slice off the excess. Poke holes into the bottom using a fork. Bake for 15 minutes at 200℃. There's no need to fill it with baking stones. 5 Dice eggplants to about 1.5 cm cubes and sauté briefly with olive oil. Also dice the tomatoes into 1.5cm cuber. 6 Combine all ● ingredients and mix well. 7 Fill the pie with the sautéed eggplant tomatoes, and cheese. Pour in the ● egg mixture. Bake for 25 to 35 minutes at 180℃. 8 Here's the readymade pasta sauce I used. 1 1 2 Dice the cold butter into 1cm cubes. Put that and also the flour into the food processor and blend until crumbly. Add water and blend for another 5 to 8 seconds. Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus). 2 Dice the cold butter into 1cm cubes. Put that and also the flour into the food processor and blend until crumbly. Add water and blend for another 5 to 8 seconds. Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus). 3 Take out of the fridge. Roll it out to about 5 mm thick. Make it fairly larger than the pie dish. 3 Take out of the fridge. Roll it out to about 5 mm thick. Make it fairly larger than the pie dish. 4 Press into the pie dish and slice off the excess. Poke holes into the bottom using a fork. Bake for 15 minutes at 200℃. There's no need to fill it with baking stones. 4 Press into the pie dish and slice off the excess. Poke holes into the bottom using a fork. Bake for 15 minutes at 200℃. There's no need to fill it with baking stones. 5 Dice eggplants to about 1.5 cm cubes and sauté briefly with olive oil. Also dice the tomatoes into 1.5cm cuber. 5 Dice eggplants to about 1.5 cm cubes and sauté briefly with olive oil. Also dice the tomatoes into 1.5cm cuber. 6 Combine all ● ingredients and mix well. 6 Combine all ● ingredients and mix well. 7 Fill the pie with the sautéed eggplant tomatoes, and cheese. Pour in the ● egg mixture. Bake for 25 to 35 minutes at 180℃. 7 Fill the pie with the sautéed eggplant tomatoes, and cheese. Pour in the ● egg mixture. Bake for 25 to 35 minutes at 180℃. 8 Here's the readymade pasta sauce I used. 8 Here's the readymade pasta sauce I used. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Amazing oven slow cooked pulled pork Sofrito, Puerto Rican Pepper Sauce Cake Batter Fudge A Baker's Pie Crust Glazed Acorn Squash Amazing oven slow cooked pulled pork Sofrito, Puerto Rican Pepper Sauce Cake Batter Fudge A Baker's Pie Crust Glazed Acorn Squash Quick Blanc Mange Cute and Delicious Mille-Feuille Jam Pies Easy Rich Pasta Carbonara with Milk and Whole Egg Baked potato Yummy green beans Foolproof Soft-Boiled Eggs Taught by a Pro Chicken Tenders in Chili Sauce For Sushi: Slowly Simmered Shiitake Mushrooms Easy! Tasty! Sweet Potato Chips Leftover Soymilk Hot Pot - Transformed into Risotto! Quick Blanc Mange Cute and Delicious Mille-Feuille Jam Pies Easy Rich Pasta Carbonara with Milk and Whole Egg Baked potato Yummy green beans Foolproof Soft-Boiled Eggs Taught by a Pro Chicken Tenders in Chili Sauce For Sushi: Slowly Simmered Shiitake Mushrooms Easy! Tasty! Sweet Potato Chips Leftover Soymilk Hot Pot - Transformed into Risotto!