EGGPLANT QUICHE - DEE DEE'S
Not a fan of eggplant? Neither was I until a good friend and co-worker shared this recipe with me about 35 years ago. This quiche is a savory summer keeper to say the least. This makes two quiche. Put one in the oven today and one in the freezer for later. This is one of those recipes I don't want to ever lose. Enjoy!
Provided by Diane Atherton
Categories Savory Pies
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 450 degrees.
- 2. Partially bake crusts in preheated 450 degree oven for 6 minutes. Remove from oven; set aside. Reduce heat to 350 degrees.
- 3. Cook eggplant covered in boiling water for 8 to 10 minutes; drain well.
- 4. Cook onion and pepper in butter until tender. Blend in flour, soup, salt, sugar, oregano and black pepper; heat until bubbly. Remove from heat; stir into beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells, top with Parmesan cheese (sprinkle on top)
- 5. Bake for 30 minutes at 350 degrees.
ACADIA'S CRUSTLESS QUICHE WITH EGGPLANT
Make and share this Acadia's Crustless Quiche With Eggplant recipe from Food.com.
Provided by AcadiaTwo
Categories Savory Pies
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- In skillet saute onion until translucent with 1 tablespoon of margarine.
- Added eggplant and bell pepper in with onion and saute until tender.
- Set onion, eggplant and pepper mixture aside in a bowl.
- Remove sausage from casings and brown in same skillet and then cook thoroughly.
- (I placed my skillet with metal handle in the oven for 15 minutes).
- While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt.
- Then add eggplant, onion and bell pepper mixture.
- Stir.
- Remove skillet from oven with sausage (Remember the handle is HOT!).
- Drain sausage on paper towels and blot dry.
- Chop up sausage into bite size pieces.
- Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture.
- Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish.
- Pour mixture into greased baking dish.
- Place on middle rack of oven.
- Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean.
- Let cool for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 180.8, Fat 13.5, SaturatedFat 7.3, Cholesterol 105, Sodium 191.1, Carbohydrate 6.8, Fiber 2.2, Sugar 2.7, Protein 8.9
EGGPLANT QUICHE
This is absolutely wonderful! I make a few and freeze them. One of my favorites for sure!
Provided by Deb Crane
Categories Savory Pies
Number Of Ingredients 15
Steps:
- 1. Partially bake crusts in prepared 450 degree oven for 6 minutes.
- 2. Cook eggplant covered in boiling water for 8-10 minutes. Drain well.
- 3. Cook onion and green pepper in butter until tender. Blend in flour,soup,salt,sugar,oregano and pepper. Heat until bubbly. Remove from heat. Stir in beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells. Top with grated Parmesan cheese. Bake for 30 minutes at 350 degrees.
- 4. Freezes well!
ROASTED VEGETABLE AND CHEVRE QUICHE
Steps:
- Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 14g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 471mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
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