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Eggplant And Cheese Quiche

Eggplant And Cheese Quiche is built on Firm Eggplant, Salt, Garlic Finely Minced, Pepper, and Heavy Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 lb
• 1/2 tsp
• 1 clove
• 1 pinch
• 1/2 cup
• 1 1/2 tbsp

Method (preview)

1. 1

   Peel eggplant and cut in 3/4 inch dice.

2. 2

   In bowl, toss eggplant with salt and le t stand 20 to 30 minutes.

3. 3

   Drain and pat dry with towel.

4. 4

   In large skillet, heat 1/8 inch layer of olive oil.

5. 5

   When very hot, but not smoking, add the eggplant.

6. 6

   Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh tly browned.

7. 7

   Toss in the shallots or scallions and garlic, shaking pan over hea t for a minute to cook them.

8. 8

   Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil.

9. 9

   Carefully mix the eggplant with the parsley, he rbs and 1/2 the cheese.

10. 10

    Pour over pastry shell.

11. 11

    In small bowl, beat together th e eggs, pepper, nutmeg and cream.

12. 12

    Pour this mixture over the eggplant in the pastry shel l.

13. 13

    Sprinkle with remaining cheese and dot with butter.

14. 14

    Bake in a preheated 375 degree oven about 30 minutes or until puffed and brown.

15. 15

    Recipe from “One Millio n Recipes CD”