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| Aubergine Quiche (Eggplant Quiche) |
"This is a delicious pastry-less eggplant quiche. You can leave out the ham if you prefer a vegetarian quiche. If the flipping doesn't go well, don't worry--it'll taste great cut straight from the baking tin. Serve lukewarm or at room temperature."
Ingredients :
- 4 eggplants, peeled and cut into 1/4-inch-thick slices
- coarse salt
- cooking spray
- 2 tablespoons olive oil
- 10 1/2 ounces diced cooked ham
- 2 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 4 eggs
- 1/2 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 2H10M |
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- Place eggplant on paper towels; cover with coarse salt. Let sit until moisture is drawn out, about 1 hour. Rinse with cold water; dry thoroughly with paper towels.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
- Heat olive oil in a skillet over medium heat. Add eggplant; cook and stir until eggplant is tender and lightly brown, about 5 minutes. Drain on paper towels.
- Cover the bottom of the prepared baking pan with half of the eggplant; layer on ham, mozzarella cheese, and basil. Top with remaining eggplant.
- Whisk eggs, Parmesan cheese, salt, and pepper together in a bowl; pour over the top eggplant layer.
- Bake in the preheated oven until eggs are set and top is golden, about 30 minutes. Cool slightly, about 10 minutes. Flip the pan onto a plate to remove the quiche.
Notes :
- Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
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