Quiche #1

Quiche #1

Got too many eggs?  Too many left over veg? A lot goes into this vego-herb quiche, but it's damn worth it. I invented this recipe on a day when I had too many eggs and vegetables, and no idea what to do with them. Well, I sure did find a solution, and it's become a favorite.

Ingredients
1 tbsp butter
1 tsp olive oil
1/2 eggplant, cubed
1 onion, finely diced
1 clove of garlic, finely diced
1 sprig of rosemary, leaves off stem, diced
3 sprigs of thyme, leaves off stem
4 sage leaves, sliced, diced
2-4 mushrooms, diced
5 eggs, whisked
3 tbsp sour cream
1 cup of cheese, grated
1 tbsp flour
Salt and pepper to taste
1/2 carrot, grated
1/2 zucchini, grated
1 sheet of puff pastry
1 tomato, finely sliced


Method
1)  Preheat oven to 190 degrees Celsius.
2) Salt the cubed eggplant, allow to sit for 3-4 minutes until moisture appears. Dab dry with paper towel, and shake off excess salt.
3)  Heat butter and oil together in fry pan to a medium high temperature, and fry off onion and garlic until golden.
4) Add herbs to pan, along with eggplant and mushrooms. In a separate bowl, whisk the eggs with sour cream, half of the grated cheese, and the flour. Add salt and pepper to taste.
5) Add the carrot and zucchini to fry pan, and fry off briefly until any liquid evaporates. Remove from heat and allow to cool slightly.
6) Grease a pie tin with some of the olive oil, and line with puff pastry.
7) Add the vegetable mixture into the egg mixture and pour into the pie tin.
8) Spread over remaining cheese, and lay sliced tomato over the top
9) Bake for 40-45 minutes, until not wiggly, and a knife comes out clean.