Name: Mini brisé quiche filled with cream cheese
Prep time: 5 min
Cook time: 20 min
Cuisine: Italian
Ingredients: 2 rolls shortcrust pastry; 3 eggs (180 g); 80 g parmesan cheese; 3 spoons cooking cream (30 g); 250 g eggplants, pan-fried without fat and salt; 1 pinch salt; 1 clove garlic; q.s. extra-virgin olive oil

Do you want a starter plate for your holidays that is really fast to make?
Those mini brisé quiche filled with cream cheese, i can assure to you, that are perfect. And by the way so easy and fast to make. Eggplant quiche is famous to be a rustic prepared with a base of pasta sfoglia filled with egg and cream with scamorza and eggplants. In this case I made it healthier because I replace pasta sfoglia with pasta brisée and I didn’t put on it the cream. I can assure to you that, anyway, will be really tasty and those are perfect for a buffet or for a fast but delicious dinner.
Below the recipe

DifficultyVery easy
CostVery cheap
Preparation time5 Minutes
Cooking time20 Minutes
Serving12
CuisineItalian

Ingredients Mini brisé quiche filled with cream cheese

2 rolls shortcrust pastry

3 eggs (180 g)

80 g parmesan cheese

3 spoons cooking cream ( 30 g)

250 g eggplants, pan-fried without fat and salt

1 pinch salt

1 clove garlic

q.s. extra-virgin olive oil

Tools

Molds

Bowls

Steps Mini brisé quiche filled with cream cheese

Cut the eggplants in cubes (1)and fry it with the the oil and the garlic (2). With a coppapasta cut to form circles (3), butter the molds (4) and cover with brisé circles (5).

Place on the center of it some chickpeas so they won’t swell (6).
Now in a cup mix with a whip the eggs, salt and the greated cheese (7). Cook in a warm oven at 350°F 180°C degrees for 20 minutes. Baskets shouldn’t be too dark but gold, because they will be in the oven for other 10 minutes (8).