Eggplant Quiche Dee Dees Recipes

ACADIA'S CRUSTLESS QUICHE WITH EGGPLANT

Steps:

• Preheat oven to 350 degrees F.
• In skillet saute onion until translucent with 1 tablespoon of margarine.
• Added eggplant and bell pepper in with onion and saute until tender.
• Set onion, eggplant and pepper mixture aside in a bowl.
• Remove sausage from casings and brown in same skillet and then cook thoroughly.
• (I placed my skillet with metal handle in the oven for 15 minutes).
• While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt.
• Then add eggplant, onion and bell pepper mixture.
• Stir.
• Remove skillet from oven with sausage (Remember the handle is HOT!).
• Drain sausage on paper towels and blot dry.
• Chop up sausage into bite size pieces.
• Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture.
• Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish.
• Pour mixture into greased baking dish.
• Place on middle rack of oven.
• Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean.
• Let cool for 15 minutes.
• Enjoy!

EGGPLANT QUICHE

Steps:

• 1. Preheat the oven to 350°F. Roll out the pie crust and drape it in the bottom of a 9-inch pie pan and flute the edges. 2. Slice the eggplant into 1/2-inch-thick rounds and place on a lightly oiled cookie sheet. Bake for 35 minutes or until soft and tender. 3. Place the cooked eggplant in a food processor and blend until smooth. Transfer to a mixing bowl along with the remaining ingredients. Stir well. 4. Spoon the eggplant mixture into the pie crust, top with tomato slices, and sprinkle with basil. 5. Bake on the bottom rack of the oven for 40 minutes or until the crust is brown and the filling is firm. Top with cheese (if using), and bake another 5 minutes until the cheese is melted. 6. Allow the quiche to cool about 10 to 15 minutes before slicing and serving.

QUICHE LORRAINE WITH HAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Line bottom of unbaked pie shell with diced ham and grated cheese.
• In a large saucepan, melt butter over medium-low heat. Add onions and cook slowly, stirring occasionally until onions are soft. Spread over ham and cheese in pie shell.
• Beat eggs and add salt and nutmeg to taste. Gradually stir in hot milk and heat this mixture over a low flame until it begins to thicken. Pour into shell.
• Bake in preheated oven for 30 minutes or until custard is set and golden on top. Let cool before slicing.