Savory Eggplant And Halloumi Quiche

• None None Crust
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup butter, chopped
• 1/4 cup water
• None None Filling
• 3 None large eggs
• 1/2 cup cream
• 1/4 cup milk
• 3.5 oz char-grilled eggplant slices
• 4.5 oz halloumi cheese, grated
• None None Salad leaves, to serve

1. For the crust: Sift flour and salt together into a large bowl. Using fingertips, rub butter into flour until mixture resembles breadcrumbs.
2. Add water and mix quickly to a soft dough, adding more water if required. Wrap in plastic wrap and rest in fridge for 30 minutes.
3. Preheat oven to 350u0b0F. Lightly grease a 9 inch springform pie dish.
4. Roll out pastry between two sheets of parchment paper until round and 1/8 inch thick. Gently press pastry into pan and trim edges. Prick with a fork. Rest in fridge for 15 minutes.
5. Line the crust with baking paper and fill with pie weights. Blind bake for 10 minutes. Remove paper and weights. Bake for another 5-10 minutes, until crisp and golden.
6. For the filing: In a medium bowl, whisk together eggs, cream and milk. Season to taste. Arrange eggplant over curst. Sprinkle with cheese. Pour egg mixture over.
7. Bake quiche for 25-30 minutes, until golden and set. Serve in wedges with salad leaves.

crust, flour, salt, butter, water, filling, eggs, cream, milk, halloumi cheese, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/26168 (may not work)