Eggplant Quiche

Deb Crane


This is absolutely wonderful! I make a few and freeze them. One of my favorites for sure!


★★★★★ 2 votes

8 slices


  • 4 c
    peeled chopped eggplant ( 1 small eggplant)
  • 1/2 c
    chopped bell pepper
  • 1/4 c
    chopped onion
  • 4 Tbsp
  • 1 1/2 Tbsp
  • 1
    10 1/2 ounce can of cream of mushroom soup
  • 1 Tbsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/8 tsp
    oregano, dried
  • 1 c
    grated sharp cheddar cheese
  • 4
    eggs,slightly beatened
  • 1
    tomato peeled and chopped
  • 2
    frozen pir crusts ( i use regular not deep dish to make 2 pies)
  • ·
    parmesan cheese

How to Make Eggplant Quiche


  1. Partially bake crusts in prepared 450 degree oven for 6 minutes.
  2. Cook eggplant covered in boiling water for 8-10 minutes. Drain well.
  3. Cook onion and green pepper in butter until tender. Blend in flour,soup,salt,sugar,oregano and pepper. Heat until bubbly. Remove from heat.
    Stir in beaten eggs.
    Fold in tomato, cheese and eggplant.
    Pour into pie shells.
    Top with grated Parmesan cheese.
    Bake for 30 minutes at 350 degrees.
  4. Freezes well!

Printable Recipe Card

About Eggplant Quiche

Main Ingredient: Eggs
Regional Style: French
Dietary Needs: Vegetarian

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