Eggplant and Feta Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1 large eggplant (about 400g), cut into 2cm cubes</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 medium onion, finely chopped</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">2 tsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh oregano, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">Pinch of nutmeg</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche or tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. This technique keeps the pastry flaky as the cold butter creates steam pockets when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. The cold water prevents the butter from melting and helps maintain a flaky texture. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry is chilling, preheat your oven to 200°C (180°C fan). Toss the eggplant cubes with 1 tablespoon olive oil and a pinch of salt, then spread on a baking sheet. Roast for 20-25 minutes until golden and tender. Roasting concentrates the eggplant's flavor and removes excess moisture that could make your quiche soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the onion and cook for 5-7 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out your chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your quiche tin with some overhang. Carefully transfer the pastry to the tin, pressing it into the corners and up the sides. Don't stretch the pastry as this will cause shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Trim the excess pastry, leaving about 1cm overhang (this allows for shrinkage). Prick the base with a fork, line with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is dry and lightly golden. This crucial step prevents the dreaded "soggy bottom."</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). In a large bowl, whisk together the eggs, cream, and milk until well combined. Stir in the thyme, oregano, black pepper, and nutmeg. The eggs provide structure while the dairy creates richness, and the small amount of nutmeg enhances the savory flavors without being detectable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter the roasted eggplant, sautéed onions and garlic, and two-thirds of the crumbled feta over the pastry base. Pour the egg mixture carefully over the filling, ensuring it's evenly distributed. Sprinkle the remaining feta on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche for 30-35 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue cooking slightly after removal from the oven, so be careful not to overbake, which would result in a rubbery texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool for at least 15 minutes before removing from the tin. This resting period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature, garnished with extra herbs if desired. The quiche will keep refrigerated for up to 3 days and can be gently reheated in a 160°C oven for 10-15 minutes.</li></ol>