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 not just the eggplants or the mushrooms — which I added to the recipe — or the sheep's milk feta cheese, baby plum tomatoes or jalapeños that I also added for a little kick that make this quiche such an attractive and tasty dish. It would be delicious in any case, but what really elevates the flavor is brushing the top of the quiche with za'atar, a tangy, zesty and salty blend of herbs and toasted sesame seeds that's easy to make at home. Do make a fresh batch of this blend. It will not only make your quiche a fabulous lunch or light dinner but you'll have plenty left over to dip bread and olive oil into for a fantastic treat. It keeps well in the fridge in a well sealed jar for a good while, if it doesn't get eaten up right away.

Ingredients:

1/4 cup olive oil + more for brushing and frying
2 medium eggplants, sliced crosswise into 3/4 inch rounds
6 to 8 button mushrooms, sliced
3 jalapeños, seeded and finely chopped
5 oz (150 g) feta cheese, crumbled
5 oz (150 g) cream cheese
3 large eggs
1/4 cup heavy cream
1 cup baby plum tomatoes, halved lengthwise
1/3 cup fresh oregano, roughly chopped
1 1/2 teaspoons za'atar
sea salt and fresh cracked black pepper to taste

Instructions:

Preheat the oven to 400°. Line the bottom and sides of a 8 × 8 inch baking pan with foil. Brush with some olive oil.
Line a baking sheet with parchment paper and put the eggplant slices on it. Brush the eggplant with a 1/4 cup of the olive oil. Sprinkle with a bit of salt and a generous amount of black pepper. Roast for 40 minutes or until the eggplant is soft and golden. Set aside.
Turn the oven temperature down to 325°.
While the eggplant is roasting, fry the mushrooms in a few teaspoons of olive oil over medium-high heat. Stir often, adding the jalapeños after a few minutes. Sauté until the mushrooms start to brown and release some of their juices. Set aside.
In a medium bowl, beat together the cheeses, eggs, heavy cream and some black pepper until smooth.
To finish, arrange the eggplant slices over the bottom of foil lined pan. There should be some overlap. Layer with mushrooms and jalapeños and then the tomatoes. Sprinkle with half of the oregano.
Pour the cheese and egg mixture over the vegetables and top with the remaining oregano. Bake for 35 to 40 minutes, until set and the top is golden. Remove from heat and transfer to a wire rack to cool to room temperature.
When ready to serve, mix za'atar with 1 teaspoon of olive oil and brush over the top of the cake. Remove from the pan and cut into squares.
Note: I also included some roasted red onion as I had prepared some for another dish I was serving. If using, add to the pan with the mushrooms and jalapeños.

Makes 4 servings