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red pepper crustless quiche with eggplant, bacon and cheese

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

More eggplant from Renny

(1 rating)

Ingredients For red pepper crustless quiche with eggplant, bacon and cheese

  • 1 small eggplant, about 1 lb.., cut into 1/4 inch thick slices. place eggplant into a 9 x 13 inch baking pan, drizzle with 1 t. oil and cover pan tightly with foil. bake in a 400 oven for 20 minutes or until eggplant is soft, but not mushy.
  • 3 eggs
  • 1/2 cup cream
  • 2 cups ricotta cheese
  • 1 cup grated swiss cheese
  • 1/3
    cup grated parmesan cheese
  • 1/3
    cup minced green onions
  • 6 slices bacon, cooked crisp, drained and crumbled
  • 1 jar roasted sweet red pepper, 8 oz., drained and cut into strips

How To Make red pepper crustless quiche with eggplant, bacon and cheese

  • 1
    Line a 10 inch porcelain quiche baker, on the bottom and sides, with eggplant slices. Overlap slices and fill all spaces. Beat together next 7 ingredients until blended. Stir in red peppers. Place mixture into prepared quiche pan and bake at 350 for 45 minutes or until custard is set and top is browned. Serves 6 for lunch. Note: Entire dish can be assembled earlier in day and baked before serving. Entire dish can be baked earlier in the day and heated before serving. Source: Renny Darling

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