Eggplant Quiche - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

Not a fan of eggplant? Neither was I until a good friend and co-worker shared this recipe with me about 35 years ago.

This quiche is a savory summer keeper to say the least.

This makes two quiche. Put one in the oven today and one in the freezer for later.

This is one of those recipes I don't want to ever lose.

Enjoy!

Rating:
★★★★★ 3 votes
Comments:
Serves:
2 pies
Prep:
25 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 small
eggplant, peeled and cubed (approx. 4 cups)
1/2 c
bell pepper, chopped
3/4 c
onion, chopped
4 Tbsp
butter
1 1/2 Tbsp
flour
1 can(s)
(10 1/2 oz) cream of chicken soup
1 tsp
sugar
1/2 tsp
salt
1/4 tsp
pepper
1/8 Tbsp
oregano, dried
1 c
sharp cheese, grated
4
eggs, beaten
1
tomato, peeled and chopped
2
frozen pie crust
parmesan cheese, optional

Step-By-Step

1Preheat oven to 450 degrees.
2Partially bake crusts in preheated 450 degree oven for 6 minutes. Remove from oven; set aside. Reduce heat to 350 degrees.
3Cook eggplant covered in boiling water for 8 to 10 minutes; drain well.
4Cook 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)
5Bake for 30 minutes at 350 degrees.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian