Eggplant Quiche
Eggplant Quiche is an impressive dinner. Made with 1 small eggplant, pared and cubed (approximately 4 c.), 1/2 c. chopped bell pepper, 3/4 c. chopped onion, 4 tbsp. butter and 1 1/2 tbsp. flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
🔗 Recipe adapted from RecipeNLG-Full
Partially bake crusts in preheated 450° oven for 6 minutes. Cook eggplant covered in boiling, salted water for 8 to 10 minutes; drain well.
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).
Bake for 30 minutes at 350°.
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