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eggplant quiche - dee dee's

(4 ratings)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

Not a fan of eggplant? Neither was I until a good friend and co-worker shared this recipe with me about 35 years ago. This quiche is a savory summer keeper to say the least. This makes two quiche. Put one in the oven today and one in the freezer for later. This is one of those recipes I don't want to ever lose. Enjoy!

(4 ratings)
yield 2 pies
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For eggplant quiche - dee dee's

  • 1 sm
    eggplant, peeled and cubed (approx. 4 cups)
  • 1/2 c
    bell pepper, chopped
  • 3/4 c
    onion, chopped
  • 4 Tbsp
    butter
  • 1 1/2 Tbsp
    flour
  • 1 can
    (10 1/2 oz) cream of chicken soup
  • 1 tsp
    sugar
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/8 Tbsp
    oregano, dried
  • 1 c
    sharp cheese, grated
  • 4
    eggs, beaten
  • 1
    tomato, peeled and chopped
  • 2
    frozen pie crust
  • parmesan cheese, optional

How To Make eggplant quiche - dee dee's

  • 1
    Preheat oven to 450 degrees.
  • 2
    Partially bake crusts in preheated 450 degree oven for 6 minutes. Remove from oven; set aside. Reduce heat to 350 degrees.
  • 3
    Cook eggplant covered in boiling water for 8 to 10 minutes; drain well.
  • 4
    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 into beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells, top with Parmesan cheese (sprinkle on top)
  • 5
    Bake for 30 minutes at 350 degrees.
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