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.

Printable Recipe Card

About Eggplant Quiche - Dee Dee's

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

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