Asparagus, Aubergine, Brie and Tomato Quiche

cook 30 mins
Tags: Quick eats
  • 1/2 x 350 g (11 1/2 oz) sheet of ready-rolled shortcrust pastry
  • 4 tablespoons olive oil
  • 1/2 small aubergine, cubed
  • 125 g (4 oz) asparagus spears, trimmed and cut into 5 cm (2 inch) lengths
  • 125 g (4 oz) brie, cut into chunks
  • 6 sun-blush tomatoes in oil, drained
  • 100 ml (3 1/2 fl oz) milk
  • 3 eggs
  • 2 tablespoons chopped thyme leaves
  • salt and pepper
  • simple dressed salad, to serve
  • Use the pastry to line a 30 x 15 cm (12 x 6 inch) fluted flan tin and trim the edges. Chill in the refrigerator.
  • Heat the oil in a large frying pan, add the aubergine and cook over a high heat for 5 minutes until golden and soft, then add the asparagus and cook for a further 2 minutes until a little golden.
  • Arrange the brie, tomatoes, aubergine and asparagus in the pastry-lined tin. Mix together the milk, eggs and thyme in a jug, season well and pour into the pastry case.
  • Place in the top of a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes until golden and set. Serve warm with a simple dressed salad.
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