Beaten eggs and tomato purée form the dairy free custard that cradles the sautéed eggplant and onions in a pie crust. Serve this as a vegetable side dish, a vegetarian entrée or add grated parmesan on top for a dairy meal.
Use my All-Purpose Dough for an easy to roll crust!
Prep time: 45 minutes
Eggplant and Onion Quiche
By March 3, 2016Published:
- 8 wedges
- 1 9 inch par-baked pastry crust left in flan ring or quiche pan
- 1 3/4 pound eggplant peeed and cut into 1/4 inch cubes
- 1 large onion peeled, cored and diced
- 1/3 cup olive oil
- 1 teaspoon seasalt
- Freshly Ground Black Pepper 2-3 turns of the grinder
- 3 large eggs
- 1 1/2 cups crushed tomatoes in tomato puree
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 1/4 cup Freshly Grated Parmesan optional
- 1 medium skillet with cover
- 1 medium mixing bowl
- 1 cookie sheet lined with paper towel
- 1 cooling rack
- Heat oil in skillet over low flame. Add eggplant and onions. Sprinkle with sea salt and pepper. Stir well until the vegetables are covered with oil. The eggplant absorbs the oil quickly. Don't be tempted to add more oil. You don't need it! Cover skillet and cook over low heat until eggplant and onions are very soft- about 20 minutes. Check the pan every so often to be sure nothing is sticking and burning. When vegetables are done, remove them from skillet with a slotted spoon and place them on paper towels to drain. Cool slightly.
- Preheat oven to: 375 ° F.
- Beat eggs and tomato puree in a mixing bowl. Add eggplant and onions, basil and parsley. Stir well. Spoon this mixture into par-baked shell. (Sprinkle parmesan on top if desired) Bake 35-45 minutes or until quiche has puffed slightly . Remove from oven. Cool 10 minutes. Remove flan ring and slide quiche onto serving dish. Serve hot or cold.