|Crustless quiche with cucumber salad|
I also used 1/3 cup of freshly-boiled corn. The variety of corn that we get in our region comes in many hues. But this one turns the water purple. The seeds are creamy with some yellow ones in between but the cob is purple.
3 medium onions, peeled and chopped fine
2 small eggplants, stalks removed and diced
2 medium potatoes, boiled, peeled and cut in circles
1 small carrot, diced
1/3 cup of boiled corn
Vegetable oil as needed
150 ml cream
3 cubes of Amul cheese, grated
Salt to taste
Coarsely grated pepper as per taste
Pinch of paprika
Heat some oil in a pan and fry the onions till they turn translucent.
Remove and place them on kitchen paper.
In the same pan, some more oil and fry the diced eggplants till almost done. Transfer them to a plate lined with kitchen paper.
In the same pan, fry up the carrots till half done.
Beat the eggs and the cream and set aside.
Line the baking dish with the fried onions.
Scatter the diced eggplants and layer with the potato circles.
Sprinkle some grated cheese and the ground pepper.
Scatter the carrots and the remaining eggplants.
Add the corn. Pour the egg/cream mixture and top it off with the remaining grated cheese and sprinkle the paprika and more ground pepper.
Bake in a preheated oven at 180C for about 30 minutes or till the quiche has risen (a bit) and is golden brown.
This is best eaten when it is still warm.