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Eggplant quiche.
Serves: 8
1 9-inch pie dish lined with pie crust dough
2 medium
eggplants
3 eggs
1 cup milk
1 cup heavy cream or milk
to taste
salt, pepper, nutmeg
1 medium onion, chopped
1 teaspoon olive oil
1
cup grated Swiss cheese
Preheat oven to 350 degrees. Line crust with
foil. Fill with dry bean. Bake 25 minutes. Remove foil and beans. Set aside.
Meanwhile, peel eggplant, and slice across into 1/4-inch slices. Sprinkle
with salt and pepper. Dust with flour. Fry both sides in olive oil. Drain on
paper towels.
In a mixing bowl, combine eggs, milk, cream, salt, pepper and
nutmeg. Saute onion in oil over low heat until tender.
Line 1/2 of eggplant
slices over bottom crust. Sprinkle 1/2 of onion, and 1/2 of cheese. Repeat with
remaining half of ingredients.
Pour egg mixture over pie. Sprinkle with
more grated cheese. Bake for 40 minutes until golden brown.
