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!


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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

Directions Step-By-Step

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

About this Recipe

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