Mini Aubergines Quiches
1 roll of puff pastry or shortcrust pastry
1 garlic clove
150ml thick double cream
In a pan, sauté onion, garlic, aubergines and tomatoes with 4 tbsp of oil. Cook for 20min
In a bowl, combine eggs and double cream.
Stir egg mixture into the aubergine mixture. Add basil. Season.
Line the mini quiches moulds with the pastry.
Spoon mixture into each mould.
Sprinkle with Parmesan.
Bake in a moderate oven for 30-35min