mini Aubergines Quiches
Mini Aubergines Quiches
Ingredients
1 roll of puff pastry or shortcrust pastry
3 aubergines
2 tomatoes
1 onion
1 garlic clove
2 eggs
150ml thick double cream
basil
Grated Parmesan
Method:
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
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