By: Robin Kurss

Over the past few weeks, we’ve had a lot of out-of-town company. What a treat it has been to have a full house to feed. I can’t tell you how many eggs we cooked over a 15-day period, but some went into this, one of the most delicious quiches ever!

Ingredients:
For Crust:
• 1½ c flour
• ½ tsp salt
• 3½ Tbsp butter, cubed
• 3½ Tbsp shortening
• 1/3-1/2 c ice water
Directions:
1. In a food processor, combine flour and salt.
2. Add butter and shortening and pulse until the mixture is pea sized.
3. Add water a couple of tablespoons at a time and pulse just till a ball forms.
4. Roll into a ball, flatten into a disc and chill for ½ hour.
5. Roll dough to fit pie pan or quiche dish. Crimp edges and set in fridge while making filling.

Filling:
• ½ eggplant, diced
• Olive oil for baking
• 1/2 leek, white part only, slice thinly
• ½ onion, sliced thinly
• 1½ roasted red peppers in a jar, drained and cut into strips
• ½ c cilantro, chopped
• ½ lb. feta, diced
• 10 cherry tomatoes, halved
• 1½ c whipping cream
• 2 eggs
• Pinch nutmeg
• Salt and pepper
• 1 clove garlic, grated
Directions:

1. Preheat oven to 400 degrees.
2. Pour some olive oil over the eggplant and bake on a parchment lined baking dish for 20 minutes until lightly browned.
3. Sauté onion and leek until translucent. Cool.
4. Whisk together whipping cream, eggs, nutmeg, salt and pepper.
5. Spread the onion/leek mixture over bottom of piecrust. Lay on the eggplant cubes and pepper strips. Sprinkle the cilantro and pour over the eggs. Arrange feta and cherry tomatoes evenly.
6. Bake for 25 minutes.