Eggplant Quiche Recipe

Name: Eggplant Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 small eggplant, pared and cubed (approximately 4 c.); 1/2 c. chopped bell pepper; 3/4 c. chopped onion; 4 Tbsp. butter; 1 1/2 Tbsp. flour; 1 (10 1/2 oz.) can cream of chicken soup; 1 tsp. sugar; 1/2 tsp. salt; 1/4 tsp. black pepper; 1/8 tsp. oregano; 1 c. grated sharp cheese; 4 beaten eggs; 1 peeled and chopped tomato; 2 frozen pie crusts; Parmesan cheese

Servings: persons

1 small eggplant, pared and cubed (approximately 4 c.)
1/2 c. chopped bell pepper
3/4 c. chopped onion
4 Tbsp. butter
1 1/2 Tbsp. flour
1 (10 1/2 oz.) can cream of chicken soup
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. oregano
1 c. grated sharp cheese
4 beaten eggs
1 peeled and chopped tomato
2 frozen pie crusts
Parmesan cheese

1
Partially bake crusts in preheated 450u00b0 oven for 6 minutes. Cook eggplant covered in boiling, salted water for 8 to 10 minutes; drain well.
2
Cook onion and pepper in butter until tender.
3
Blend in flour, soup, salt, sugar, oregano and black pepper.
4
Heat until bubbly.
5
Remove from heat; stir into beaten eggs.
6
Fold in tomato, cheese and eggplant.
7
Pour into pie shells; top with Parmesan cheese (sprinkle on top).
8
Bake for 30 minutes at 350u00b0.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 small eggplant, pared and cubed (approximately 4 c.), 1/2 c. chopped bell pepper, 3/4 c. chopped onion, 4 Tbsp. butter, and more.

Yes, Eggplant Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Quiche

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