Lactose-free quiche with eggplant

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A delicious quiche with Parma ham, aubergine, pesto and sun-dried tomatoes.




Preheat the oven to 200 degrees. Grease the springform pan with a little (vegetable) butter. Thaw the puff pastry sheets, this will take about 5 minutes. Line the springform pan with the slices of savory pie dough. Set aside for a while.
Cut the eggplant into small cubes. Heat a pan with some olive oil. Bake the aubergine with some salt and pepper for a few minutes until it is lightly browned. Then remove from the heat and let it cool slightly.
Meanwhile, finely chop the fresh spinach and the sun-dried tomato into strips. Spread half of the Parma ham over the bottom of the quiche
Beat the eggs in a large bowl with the soy cream and pesto. Stir in the aubergines, sun-dried tomatoes, fresh spinach, Italian herbs and the rest of the Parma ham and season with salt and pepper to taste.
Pour the egg mixture into the savory tart tin. Spread the mozzarella over it. Place in the center of the oven for 30 minutes.
Let the quiche cool for a few minutes before slicing.
Tip: if you do not make this quiche lactose-free, you can also use regular cream instead of soy and non-vegan pesto.

Source: Leukerecepten by leukerecepten-nl.
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