Step 1

Sift flour and salt together into a large bowl. Using fingertips, rub butter into flour until mixture resembles breadcrumbs.

Step 2

Add water and mix quickly to a soft dough, adding more water if required. Wrap in plastic wrap and rest in fridge for 30 minutes.

Step 3

Preheat oven to 180°C. Lightly grease a 23cm loose-bottomed round quiche pan.

Step 4

Roll out pastry between two sheets of baking paper until it's a 3-4mm-thick round. Ease pastry into pan and trim edges. Prick with a fork. Rest in fridge for 15 minutes.

Step 5

Line case with baking paper and fill with baking weights, dried beans or rice. Bake blind for 10 minutes. Remove paper and weights. Bake for a further 5-10 minutes, until base is crisp and golden.

Step 6

In a medium jug, whisk eggs, cream and milk together. Season to taste. Arrange eggplant over base. Sprinkle with cheese. Pour egg mixture over.

Step 7

Bake quiche for 25-30 minutes, until golden and set. Serve in wedges with salad leaves.