Eggplant Quiche - Dee Dee's

Diane Atherton


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.



★★★★★ 3 votes

2 pies
25 Min
30 Min


  • 1 small
    eggplant, peeled and cubed (approx. 4 cups)
  • 1/2 c
    bell pepper, chopped
  • 3/4 c
    onion, chopped
  • 4 Tbsp
  • 1 1/2 Tbsp
  • 1 can(s)
    (10 1/2 oz) cream of chicken soup
  • 1 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 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

How to Make Eggplant Quiche - Dee Dee's


  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.

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About Eggplant Quiche - Dee Dee's

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