Quiche with caponata and melted cheese, dinner tonight is a hit

When you want to bring something different to the table without overcrowding, savory pies are a practical and filling solution. In this case, the star is a quiche with vegetable caponata and melted cheese, inspired by the classic savory caponata pie: eggplant and peppers are cooked with celery and capers, then flavored with the characteristic sweet and sour notes of vinegar and sugar. The result is a rich and colorful filling, perfect for contrasting the delicate base.

The detail that makes this version even more delicious is the cheese. Placed on the base before the vegetables, it melts during cooking and creates a soft center that binds all the ingredients together. To speed up the preparation, you can use a ready-made shortcrust pastry, while those with more time can make it at home. The quiche with caponata and melted cheese can be served just warm, when the filling has set but the cheese is still soft. Sliced, it becomes a complete and convivial dinner, also suitable as a hearty appetizer.

Ingredients for quiche with caponata and melted cheese

• 150 g of 00 flour
• 80 g of cold butter
• 40 ml of cold water
• 1 teaspoon salt
• 1 teaspoon instant yeast for savory preparations
• 2 aubergines
• 2 peppers
• 1 celery stalk
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• Extra virgin olive oil to taste
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• 2 tablespoons of sugar
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• 150-180 g of provola, scamorza or other stringy cheese

Step-by-step procedure for a stringy and tasty quiche

• Start with the shortcrust pastry. Place the flour in a bowl and add the cold butter, cut into small pieces. Add the yeast and quickly mix the ingredients until the mixture has a sandy consistency.
• Add the salt and gradually pour in the very cold water. Knead until you obtain a compact, smooth dough, avoiding overworking it.
• Wrap the dough and let it rest in the refrigerator for about 30 minutes. If you're using ready-made shortcrust pastry, you can skip these first steps and focus directly on the filling.
• Thoroughly wash the eggplants and peppers. Trim the ends of the eggplants, remove the stems, seeds, and internal ribs from the peppers, and dice all the vegetables into cubes, preferably the same size, to ensure even cooking.
• Heat a generous drizzle of extra virgin olive oil in a large pan. Add the finely chopped celery and capers, then sauté for a few minutes.
• Add the eggplant and peppers, season with salt and pepper, and cook, stirring frequently. If the vegetables become too dry before they're tender, add a little water or vegetable broth.
• When the vegetables are cooked but still firm, add the vinegar and two tablespoons of sugar. Stir thoroughly and continue cooking for a few minutes, until the most pungent vinegar aroma has evaporated. The caponata should be flavorful and pleasantly sweet and sour, but not watery.
• Let the filling cool. This step is important because a caponata that's too hot or too moist could make the quiche base less crispy.
• Remove the brisée from the refrigerator, roll it out with a rolling pin, and place it in a savory pie pan, making sure the pastry adheres well to the bottom and sides. Prick the bottom with a fork.
• Slice or dice the provola or scamorza and arrange it on the crust. This way, as it bakes, the cheese will melt under the vegetables, creating a creamy, stringy layer that makes every slice special.
• Spread the now warm caponata over the cheese and gently level the filling with a spoon, without squashing it too much.
• Bake in a preheated oven at 180°C (350°F) until the pastry is cooked through and golden brown around the edges. This will take approximately 20-30 minutes, but check the baking time based on your oven and the thickness of the crust.
• Remove the quiche from the oven and let it rest for a few minutes before cutting. The short rest allows the caponata to set, while keeping the cheese warm and stringy.

Served warm, this quiche combines Mediterranean flavors with a decidedly indulgent texture: first comes the crispness of the pastry, then the sweet and sour flavor of the caponata, and finally the melted cheese enveloping the vegetables. It's one of those dishes that can easily solve a casual dinner, and once cut, it instantly makes you want another slice. And if you have any leftovers, simply refrigerate it and reheat it in the oven to soften and reheat its cheesy center.