Recipe for an egg and feta cheese Quiche baked with eggplants, mushrooms and tomatoes
1/4 cup olive oil + more for brushing and frying
2 medium eggplants, sliced crosswise into 2cm rounds (aubergines)
6 to 8 button mushrooms, sliced
3 jalapenos, seeded and finely chopped
5 oz (150 g) feta cheese, crumbled
5 oz (150 g) cream cheese
3 large eggs
1/4 cup heavy cream
1 cup baby plum tomatoes, halved lengthwise
1/3 cup fresh oregano, roughly chopped
1 1/2 teaspoons za’atar
sea salt and fresh cracked black pepper to taste
Preheat the oven to 400F/205C. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil.
Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside.
Turn the oven temperature down to 325F/160C.
While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapenos after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside.
In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth.
To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapenos and then the tomatoes. Sprinkle with half of the oregano.
Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature.
When ready to serve, mix za’atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares.
Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapenos.