Mushroom & Aubergine Quiche

Name: Mushroom & Aubergine Quiche
Cuisine: Israeli
Ingredients: 2 medium onions, diced; 3 tbsp rapeseed/canola or vegetable oil; 3 tbsp rapeseed/canola or vegetable oil; 3 tbsp rapeseed/canola or vegetable oil; 300 g/10½ oz/4 cups mixed mushrooms, washed and sliced; 1 small aubergine/eggplant, washed and cut into small cubes; 1 small aubergine/eggplant, washed and cut into small cubes; 3 eggs; 250 g/9 oz cottage cheese; 250 g/9 oz light cream cheese; 250 g/9 oz/2 cups grated Cheddar cheese; 2 tbsp plain/all-purpose flour (can be gluten-free); ½ tsp salt; Pinch of coarse ground black pepper

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

This quiche was a frequent guest in our home, as Amir and the kids love it. It’s simple and quick to make, meaning I could whip it up quickly at short notice. If needed, all three cheeses can be swapped for lower-fat options and I promise it will still taste great.

Ingredients

2 medium onions, diced
3 tbsp rapeseed/canola or vegetable oil

Asia
Israel
Tel Aviv-Yafo
Pie
Gluten-free
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4.

In a large frying pan, sauté the onions in the oil on a medium heat for 5-6 minutes until golden. Add the mushrooms and aubergine/eggplant, turn the heat up to high and cook for a few minutes until everything is lightly golden. Stir occasi