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Pastry dough
2 cups all-purpose flour 475 mL
1/2 tsp salt 2 mL
12 tbsp butter, cut into chunks 175 mL
1/2 cup water 120 mL
Filling
3 tbsp olive oil 45 mL
1 medium-size onion, chopped 1
2 cups sliced zucchini 475 mL
1 small eggplant, peeled and diced 1
1 tsp dried basil 5 mL
1/2 tsp dried oregano 2 mL
1/2 tsp salt 2 mL
3 cups shredded Swiss cheese 700 mL
3 medium-size tomatoes, peeled and sliced 3
3 eggs 3
3/4 cup milk 175 mL
Pastry dough
Mix the flour, salt, and pieces of butter. With a pastry blender, cut butter into flour until fine particles are formed. Add the water and stir with a fork until dough holds together. Shape into a ball. Flatten the ball with the palm of the hand. Gather up into a ball again. Do this 3 times. Chill for a while before rolling out the dough and fitting it into the quiche pan.
Filling
In large skillet, heat oil over medium heat. Add onion, zucchini and eggplant and cook, stirring, for about 5 minutes. Stir in basil, oregano, and salt. Turn into prepared crust, sprinkle with 2 cups/500 mL of the cheese, and arrange tomato slices on top.
In a small bowl, beat eggs and milk. Pour over tomato slices; top with remaining cheese.
Bake, uncovered, in a 350°F/175°C oven for about 55 minutes or until lightly browned and a knife inserted just off center comes out clean. Let stand for 10 minutes before cutting in wedges to serve.
2 cups all-purpose flour 475 mL
1/2 tsp salt 2 mL
12 tbsp butter, cut into chunks 175 mL
1/2 cup water 120 mL
Filling
3 tbsp olive oil 45 mL
1 medium-size onion, chopped 1
2 cups sliced zucchini 475 mL
1 small eggplant, peeled and diced 1
1 tsp dried basil 5 mL
1/2 tsp dried oregano 2 mL
1/2 tsp salt 2 mL
3 cups shredded Swiss cheese 700 mL
3 medium-size tomatoes, peeled and sliced 3
3 eggs 3
3/4 cup milk 175 mL
Pastry dough
Mix the flour, salt, and pieces of butter. With a pastry blender, cut butter into flour until fine particles are formed. Add the water and stir with a fork until dough holds together. Shape into a ball. Flatten the ball with the palm of the hand. Gather up into a ball again. Do this 3 times. Chill for a while before rolling out the dough and fitting it into the quiche pan.
Filling
In large skillet, heat oil over medium heat. Add onion, zucchini and eggplant and cook, stirring, for about 5 minutes. Stir in basil, oregano, and salt. Turn into prepared crust, sprinkle with 2 cups/500 mL of the cheese, and arrange tomato slices on top.
In a small bowl, beat eggs and milk. Pour over tomato slices; top with remaining cheese.
Bake, uncovered, in a 350°F/175°C oven for about 55 minutes or until lightly browned and a knife inserted just off center comes out clean. Let stand for 10 minutes before cutting in wedges to serve.
