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Tomato Cream Quiche with Eggplants and Tomatoes
Tomato Cream Quiche with Eggplants and Tomatoes

Before you jump to Tomato Cream Quiche with Eggplants and Tomatoes recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some methods to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. It’s about being practical, usually.

We hope you got benefit from reading it, now let’s go back to tomato cream quiche with eggplants and tomatoes recipe. You can cook tomato cream quiche with eggplants and tomatoes using 10 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Tomato Cream Quiche with Eggplants and Tomatoes:
  1. Use 1 box ●Store-bought or homemade bolognese sauce
  2. Provide 100 ml ●Milk
  3. You need 100 ml ●Heavy cream
  4. Provide 3 ●Eggs
  5. Prepare 3 small Eggplant (slim Japanese type)
  6. Get 3 small Tomato
  7. You need 200 ml Easy melting cheese
  8. Provide 150 grams Plain white flour
  9. Provide 80 grams Butter
  10. You need 50 ml Water
Steps to make Tomato Cream Quiche with Eggplants and Tomatoes:
  2. Dice the cold butter into 1cm cubes. Put that and also the flour into the food processor and blend until crumbly. Add water and blend for another 5 to 8 seconds. Remove onto a sheet of plastic wrap and cover to chill in the fridge (1 hour plus).
  3. Take out of the fridge. Roll it out to about 5 mm thick. Make it fairly larger than the pie dish.
  4. Press into the pie dish and slice off the excess. Poke holes into the bottom using a fork. Bake for 15 minutes at 200℃. There's no need to fill it with baking stones.
  5. Dice eggplants to about 1.5 cm cubes and sauté briefly with olive oil. Also dice the tomatoes into 1.5cm cuber.
  6. Combine all ● ingredients and mix well.
  7. Fill the pie with the sautéed eggplant tomatoes, and cheese. Pour in the ● egg mixture. Bake for 25 to 35 minutes at 180℃.
  8. Here's the readymade pasta sauce I used.

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