I stumbled over a slightly different version of this pie on Nour’s blog and immediately thought I wanted to try something along those lines. While she only used eggplants and prunes, I thought of gorgonzola straight away (I love cheese, I must say, and think it goes very well with sweet flavours, too). And as I like quiches in winter, I tried it out today. I think the cheese adds a nice flavor to the rather sweet prunes and balances the whole thing even a bit more than the eggplants already do.
Starting with the dough: cut the butter in small pieces and knead with the flour and salt until you get little crumbs, then slowly add a bit of water an continue until you have an even dough. Spread in a round baking form, pre-bake for roughly 15min at 200°C. This avoids that the dough gets soggy when you add the topping later.
For the topping, cut the eggplants in cubes of about 3cm (they shrink a bit when baked), salt them and spread on an oiled baking sheet. Put in the oven (preferrably also use the grill) and bake them until golden brown. Spread them on the dough, then cut the prunes in halves and equally spread them. Mix sour cream, eggs, salt, pepper and nutmegg and pour over the topping. [Just a thought: a bit of garlic in the sauce might not be a bad idea either.] Then cut or crumble the gorgonzala in small pieces and spread equally over the topping. Bake in the oven at 175°C for about 20 to 30min until the egg-sour cream mixture is stiff and golden brown. Serve with salad.
Water, 1/2 cup
Olive oil, 1 Tsp
Sour cream, 200ml
Gorgonzola (or any other strong blue cheese), 100g
Update April 2013:
It turns out absolutely delicious with walnuts and gorgonzola and a little bit of garlic as well (about 75g walnuts, 100g Gorgonzola and 1 clove of garlic)