Eggplant, Mushroom and Cheese Quiche

I'm rather off and on again when it comes to eating eggs, but when an egg dish is done well it can be a real treat. So when I saw an egg recipe in Yotam Ottolenghi's latest cookbook, Plenty More , I knew it was time to interrupt my latest break from eggs … especially when eggplants are involved.

But it's no longer simply the eggplants or the mushrooms ? Which I introduced to the recipe ? Or the sheep's milk feta cheese, child plum tomatoes or jalape?Os that I also brought for a little kick that make this quiche such an attractive and tasty dish. It might be delicious anyhow, however what clearly elevates the taste is brushing the top of the quiche with za'atar, a tangy, zesty and salty combination of herbs and toasted sesame seeds it really is smooth to make at domestic. Do make a sparkling batch of this combo. It will no longer handiest make your quiche a fantastic lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a high-quality deal with. It keeps nicely within the fridge in a properly sealed jar for an awesome whilst, if it does not get eaten up right away.

Other cheesy delights to experience from my kitchen:

Cheese Potato Puff with Dried Mushrooms

Cheddar and Mushroom Shirred Eggs

Cherry Ricotta Cr?Pes

Greek Feta & Olive Frittata