Eggplant Quiche

(1 vote)

1 large eggplant, peeled
2 medium onions, diced
1 can tomato paste
1/2 cup skim milk
1 egg, or 2 whites
1/4 cup parmesan cheese, grated
1 9-inch pie crust, or bread crust

Slice and salt eggplant. Let drain 1/2 hour. Squeeze dry. Sauté onions, add eggplant and sauté 5 minutes. Add tomato paste, simmer 5 minutes. Spoon into pie shell. Mix egg and milk and pour over. Sprinkle with cheese. Bake 25 minutes at 375F.


This is very good but comes out very tomato-ey, like ratatouille in a pie crust. Also, be sure to leave plenty of room on top for the milk and eggs.
Anonymous, Location not stated.

Click Here to Comment on This Recipe

Alternate Versions of This Recipe:

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search