Eggplant Quiche
1 Eggplant — peeled and diced
2 tablespoons butter
Minced garlic
olive oil
Salt
Pepper
Parsley
1 pinch tarragon
1/4 cup dry white vermouth
Custard:
3 large eggs — blended with enough
– milk or cream to
– make 1 1/2 cups in
– all
3 tablespoons grated Swiss cheese
1 Prebaked shell
Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.
Saute the eggplant in olive oil; add minced garlic, herbs and parsley.
Add the vermouth and boil for 1/2 minute.
Strew eggplant in pie shell.
Pour custard into 1/8″ of rim of shell.
Sprinkle on cheese.
Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.
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