Eggplant Quiche

Method

1. Make the pastry by add your salt to the flour and pinch through the chilled butter until course. Add some cold water to bring the pastry together.
2. Let the pastry rest in fridge for 20-30 minutes.
3. Roll out the pastry and cut against your baking shell and blind bake for about 20 minutes or until cooked at 180 Deg C preheated oven.
4. Combine your filling together and bake for another 30 minutes or until cooked.
5. Let cool and set before serving.