Greek eggplant and spinach quiche

A few weekends ago I had a dinner party and one of the favorite dishes of the night was the "quiche". Here is the recipe so you can enjoy such a delectable meal.

Enjoy!

INGREDIENTS: 

• 13 ounces shortcrust pastry, thawed if frozen
• 4 tablespoons olive oil
• 1 eggplant, sliced into rounds
• 1 onion chopped
• 1 garlic clove, crushed
• 6 ounce spinach
• 4 eggs
• 1/2 cup crumbled feta cheese
• 1/2 freshly grated Parmesan cheese
• 4 tablespoons plain yogurt
• 6 tablespoons milk
• 2 cups brown long rice or wild rice
• Salt and black ground pepper

1. Preheat oven to 350 F. Roll out the pastry thinly and use to line 10 inch tart pan. Prick the bottom all over and bake for 10-12 min, until the pastry is pale golden. 

2. Heat 2-3 tablespoons of olive oil in a frying pan and fry the eggplant slices for 6-8 min each side until golden. You may need to add more oil. Lift out and drain well on paper towels.

3. Add onion and garlic to the oil remaining in the pan then fry over low heat for 4-5 min, until soft, adding extra oil of necessary.

4. Chop spinach finely, by hand or in a food processor. Beat the eggs in a large mixing bowl, then add the spinach, feta cheese, Parmesan, yogurt, milk and the onion mixture. Season well with salt and pepper and stir thoroughly to mix.

5. Spread the rice in a even layer on the bottom of the part-baked pastry shell. Reserve a few eggplant slices for the top, and the arrange the rest in a even layer on the rice.

6. Spoon the spinach and feta mix onto the eggplant and place the remaining slices on top. Bake for 30-40 min, until lightly browned. Serve the pie while warm or let it cool completely before transferring to a serving plate. 

Note: Zucchini could be used in place of the eggplant.

VOILÀ