Fusilli pasta and eggplant quiche
Instructions
Base: knead the flour with the butter, 4 tablespoons of ice water and 1/2 teaspoon salt.
Mix well and put in the fridge to rest for at least an hour, better two.
Filling: wash the eggplants and place them on the flame of fire, whole as are tenervele and rigirandole well, until the skin has slightly charred all around.
Only then remove from heat, remove skin scorched by now and blend with the heads of fresh garlic and yoghurt.
Season with salt and pepper and stir in the egg yolk, a few drops of milk: you will have to obtain a well-blended mixture, mix with cooked al dente fusilli in salted water and drained well.
Pour the mixture into a baking dish 22 cm in diameter, already covered with the pastry base, lying about 3 mm thick.
Go in the oven for 30 minutes at 190 degrees, the last 5-7 minutes with the grill.
Serve quiche warm by adding some shredded mint leaves.
Note: bruciacchiare eggplants directly on flame gives them a distinct smoked taste, absolutely different from the usual flavor, but no less interesting.
Ingredients and dosing for 6 persons
- For the dough:
- 250 g of flour
- 125 g of butter
- 1/2 teaspoon of salt
- For the filling:
- 300 g of type pasta fusilli
- 2 eggplant
- 2 heads fresh garlic
- 1/2 jar of yoghurt
- Few drops of milk
- 1 egg yolk
- Some leaves of mint
- Salt
- Pepper