red pepper crustless quiche with eggplant, bacon and cheese
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Ingredients For red pepper crustless quiche with eggplant, bacon and cheese
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1 small eggplant, about 1 lb.., cut into 1/4 inch thick slices. place eggplant into a 9 x 13 inch baking pan, drizzle with 1 t. oil and cover pan tightly with foil. bake in a 400 oven for 20 minutes or until eggplant is soft, but not mushy.
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3 eggs
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1/2 cup cream
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2 cups ricotta cheese
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1 cup grated swiss cheese
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1/3cup grated parmesan cheese
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1/3cup minced green onions
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6 slices bacon, cooked crisp, drained and crumbled
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1 jar roasted sweet red pepper, 8 oz., drained and cut into strips
How To Make red pepper crustless quiche with eggplant, bacon and cheese
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1Line a 10 inch porcelain quiche baker, on the bottom and sides, with eggplant slices. Overlap slices and fill all spaces. Beat together next 7 ingredients until blended. Stir in red peppers. Place mixture into prepared quiche pan and bake at 350 for 45 minutes or until custard is set and top is browned. Serves 6 for lunch. Note: Entire dish can be assembled earlier in day and baked before serving. Entire dish can be baked earlier in the day and heated before serving. Source: Renny Darling
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