Eggplant Quiche (version II)
1 small eggplant, pared and cubed (about 4 cups)
Partially bake crusts in preheated 450* oven for 6 min.
1/2 cup chopped bell pepper
3/4 cup chopped onion
4 tablespoons butter
1-1/2 tablespoons flour
1 can (10 1/2 ounces) cream soup
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon oregano
1 cup grated sharp cheddar cheese
4 eggs, beaten
1 tomato, peeled and chopped
2 frozen pie crusts
Cook eggplant covered in boiling salted water for 8-10 min; drain well.
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 in beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells. Top with Parmesan cheese; bake for 30 minutes at 350*. Freezes well.
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