1 1/2 C all-purpose flour
4 Tbsp butter, very cold, cubed
4 Tbsp vegetable shortening, very cold
1/2 tsp salt
3-4 Tbsp ice water
beans (for weight)
1 large eggplant, peeled, cubed (3/4 inch)
2 leeks, chopped
1 onion, chopped
2-3 cloves garlic, minced
3 eggs, beaten
1 C milk
1/2 C Parmesan cheese, medium grate
1/2 C Cheddar cheese, medium grate
1/2 C heavy cream
1/4 tsp nutmeg
salt, to taste
pepper, to taste
2-3 Tbsp olive oil
Preheat oven to 450 F degrees. Spray a pie pan with non-stick cooking spray.
In a food processor, fitted with a steel blade, pulse flour with very cold, cubed butter, shortening, and salt, until mixture is pebble-like in texture.
While pulsing, slowly drizzle in ice cold water until dough ball begins to form.
Turn out onto counter and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out onto a lightly floured surface.
Fold dough in half and carefully transfer to 10 inch pie pan.
Spread dough in pan and trim off excess overhang.
Cover crust with sheet of parchment paper or aluminum foil. Weigh down with beans.
Bake for 10 minutes.
Remove beans and bake, uncovered, for another 5 minutes.
Remove from oven and reduce temperature to 350 F degrees.
Heat 2 Tbsp olive oil in a large pan, over medium-high heat.
Cook eggplant until softened.
Add leeks, onion, and garlic. Add more olive oil if needed. Cook until translucent and fragrant, stirring occasionally.
Drain excess oil. Season with salt and pepper. Set aside.
In a medium bowl, mix heavy cream, milk, and beaten eggs. Add nutmeg and a pinch of salt.
Spread vegetables evenly in the crust. Slowly pour in egg mixture. Cover the top with mixed cheeses.
Bake for 35-40 minutes, or until crust is golden brown, and cheese is bubbly.
Let cool 10 minutes before serving.