Savoury eggplant and haloumi quiche

This delicious vegetarian quiche is packed full of flavour from the salty haloumi, hearty eggplant and divine golden crust. Cut yourself a slice and enjoy warm or cool.

  • 20 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print


Savoury eggplant and haloumi quiche
  • 2 cup plain flour
  • 1/2 teaspoon salt
  • 125 gram butter, chopped
  • 1/4 cup water
  • salad leaves, to serve
  • 3 eggs
  • 1/2 cup cream
  • 1/4 cup milk
  • 100 gram char-grilled eggplant slices
  • 125 gram haloumi cheese, grated


Savoury eggplant and haloumi quiche
  • 1
    Sift flour and salt together into a large bowl. Using fingertips, rub butter into flour until mixture resembles breadcrumbs.
  • 2
    Add water and mix quickly to a soft dough, adding more water if required. Wrap in plastic wrap and rest in fridge for 30 minutes.
  • 3
    Preheat oven to 180°C. Lightly grease a 23cm loose-bottomed round quiche pan.
  • 4
    Roll out pastry between two sheets of baking paper until it's a 3-4mm-thick round. Ease pastry into pan and trim edges. Prick with a fork. Rest in fridge for 15 minutes.
  • 5
    Line case with baking paper and fill with baking weights, dried beans or rice. Bake blind for 10 minutes. Remove paper and weights. Bake for a further 5-10 minutes, until base is crisp and golden.
  • 6
    In a medium jug, whisk eggs, cream and milk together. Season to taste. Arrange eggplant over base. Sprinkle with cheese. Pour egg mixture over.
  • 7
    Bake quiche for 25-30 minutes, until golden and set. Serve in wedges with salad leaves.


When rolling out pastry, always try to roll into the shape of the pan to be lined and roll from the centre out. If you don't have baking paper, roll on a flour-dusted surface with a floured rolling pin.

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