Fusilli And Aubergine Quiche

Preparation:

Preparation: Base: mix the white flour with the butter, 4 tablespoons of ice water and 1/2 teaspoon of salt. Mix well and put in the fridge to rest for at least an hour, preferably two. Stuffing: wash the aubergines and put them on the flame of the fire, whole as they are and keep them there, turning them well, until the skin is slightly charred all around. Only then remove them from the heat, remove the now burnt skin and blend them with the fresh garlic heads and the yoghurt. Season with salt and pepper and lastly add the egg yolk and a few drops of milk: you will have to obtain a very homogeneous mixture, to be mixed with the fusilli cooked al dente in salted water and well drained. Pour the mixture into a 22 cm diameter pan, already lined with the basic dough, rolled out to about 3 mm thick. Put in the oven for 30 minutes, at 190 degrees, the last 5-7 minutes by activating the grill. Serve the quiche hot with the addition of a few chopped mint leaves. Note: scorching the aubergines directly - on the flame gives them a clear smoky taste, absolutely different from the usual flavor, but no less interesting for this.