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Friday, August 20, 2010

Eggplant Quiche

eggplant (1)Along with the explosion of butternut squash, we’re also having a  booming eggplant crop this year. This was quite a surprise as the last couple of years, were dismal. Finding new ways to use this dark purple orb is leading to some great new recipe finds. This eggplant quiche was made for the first time on Friday and shared at dinner with friends, Marty and Bob – who we can call and invite to dinner with the explanation that we are trying something new. They gave this dinner a  thumbs up rating.

Eggplant Quiche
  • 1 small eggplant (about 1 pound)
  • 2-4 tomatoes, peeled, seeded, chopped and drained (about 1 ½ pounds)
  • ½ cup chopped onion
  • 1-2 small green peppers, chopped
  • ½ C fresh basil, chopped (if available)
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • ¼ cup pitted black olives, sliced (optional)
  • Salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano – fresh, if available
  • 4 eggs
  • 1 ½ cups heavy cream OR half & half
  • 1 unbaked pastry shell
  • ½ C freshly grated Parmesan cheese
  • 1 C shredded mozarella
Preheat oven to 350 degrees.
 
Peel eggplant and cut into small pieces. Sprinkle with salt and let stand 20 minutes – cover with paper towels and weight down (large cans of crushed tomatoes work well). eggplant diced (1)
Squeeze moisture from eggplant. Sauté the eggplant in a small amount of olive oil adding a little more oil, as needed Add salt, pepper and garlic salt to taste. 

Put eggplant mixture in colander and drain well (2-3 minutes).
eggplant mix2Heat skillet and sauté the peppers and onions in the oil slowly until soft; add basil, garlic and tomatoes and sauté together for a few minutes.
Add the olives (if using), salt, pepper and oregano. Cook 2 more minutes. Remove from heat.
Beat eggs and cream in a bowl until mixed. Sprinkle some of the cheeses on the bottom of the pie shell. Spread the eggplant  mixture next. Add more of the cheeses.
Pour the egg mixture over the eggplant and sprinkle with the rest of the cheese. Bake for 15 minutes, then lower the heat to 300 degrees and bake for 30 minutes more, or until a knife inserted in the center comes out clean. Serve in wedges, hot or cold.
(To seed tomatoes, halve the tomatoes horizontally, hold each tomato half over a bowl and squeeze to remove seeds.)

Notes:
  • Preparation time is at least 1 ½ hours
  • Pillsbury® refrigerated pie crust works fine when time is short
  • Substitute canned tomatoes if needed – but DRAIN well
  • Reduce cream amount to 1 cup and eggs to 3, if desired
  • Drain vegetables and filling as stated or you get a soggy crust
  • To seed tomatoes, halve horizontally, hold each tomato half over a bowl and squeeze to remove seeds.
eggplant quiche (2)
Mangia & Divertirs !

3 comments:

Ginnie said...

I can't wait to try this. Quiche is a favorite of mine but I've never heard of making it with eggplant. Thanks.

Patty said...

I can't cook. Heehe. Love the photos!

Beatrice P. Boyd said...

Ginnie, this was my frirst eggplant quiche too. It got rave reviews, so will be making another one soon cause lots of eggplants in the garden!

Thanks Patty - you can come over and enjoy our cooking!

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