 | Grandma Flo’s Eggplant QuicheMain Dishes
Prep & Cook Time2 hours 25 minutes |
INGREDIENTS |
FILLING
1 small eggplant
2 tomatoes (peeled chopped seeded drained)
½ cup chopped onions
¼ cup olive oil
1 clove garlic
1 tsp oregano
1 tsp salt
4 eggs
1 ½ cup milk
½ cup parmigian cheese
1 tsp paprika
| CRUST
1 pkg tart pastry sheet |
PREPARATION
Heat oven to 350 degrees.
FILLING
Peel, chop, seed and drain the tomatoes. Dice onions and garlic.
EGGPLANT
Peel cooled eggplant, discard skin, and chop coarsely. Combine eggplant and tomatoes in colander. Gently press mixture and drain for 15 minutes.
QUICHE
Take the pastry sheet and form it into a pie dish. Spread eggplant mix over the bottom of the pie shell. Beat eggs in small bowl; beat in milk. Pour over eggplant mix and sprinkle with cheese; top with paprika. |
COOKING
EGGPLANT
Bake eggplant in oven at 350 deg for 1 hour or until tender; set aside to cool.
FILLING
In skillet, sauté onions, add eggplant mixture and garlic; salt and pepper to taste. Drain mixture 2 to 3 min.
QUICHE
Heat oven to 425 degrees.
Bake for 15 minutes at 425 degrees. Reduce heat to 300 degrees and bake for 30 minutes or until done. When quiche is done, knife will come out clean.
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