July 18, 2009
Had we but world enough, and time.
Fast Eggplant and tomato quiche
Ingredients:
9-inch pie shell
½ cup heavy cream
3 eggs
1 baby eggplant, diced
Diced tomatoes
Minced scallions
Olive oil
Salt
Directions:
1) Mix eggplant with salt and olive oil
2) Pour into pan, toss with scallions (eggplant still firm)
3) Add tomatoes into eggplant mix (or other desired vegetables)
4) Line pie shell with vegetables
5) Beat three eggs, add heavy cream, a pinch of salt
6) Pour mixture over pie shell
7) Bake in preheated 350F oven for 30 minutes
Filed by Shan Wang at 2:08 pm under Living,Recipes
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