Garden Quiche Recipe

Name: Garden Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, cut into cubes; 1 c. chopped onion; 1 large clove garlic, minced; 3 Tbsp. oil; 1 small zucchini, sliced; 1 tsp. dried oregano leaves; 1/2 tsp. salt; 1/8 tsp. pepper; 3 ripe tomatoes, chopped; 3 eggs; 8 oz. Mozzarella cheese, shredded; 1/4 c. grated Parmesan cheese

Servings: persons

1 small eggplant, cut into cubes
1 c. chopped onion
1 large clove garlic, minced
3 Tbsp. oil
1 small zucchini, sliced
1 tsp. dried oregano leaves
1/2 tsp. salt
1/8 tsp. pepper
3 ripe tomatoes, chopped
3 eggs
8 oz. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese

1
Heat oil in large, heavy skillet.
2
Stir in the eggplant, onion and garlic.
3
Cook until soft, about 10 minutes.
4
Stir in the zucchini, oregano, salt, pepper and tomatoes.
5
Cook over medium heat until all liquid has evaporated, about 20 minutes.
6
Stir often.
7
Cool slightly.
8
Beat eggs.
9
Stir into vegetable mixture with half of the grated Mozzarella cheese.
10
Spoon into a buttered 9-inch pie plate.
11
Top with remaining Mozzarella and Parmesan cheese.
12
Bake at 375u00b0 for 25 minutes until golden.
13
Let rest for 10 minutes before slicing and serving.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 small eggplant, cut into cubes, 1 c. chopped onion, 1 large clove garlic, minced, 3 Tbsp. oil, and more.

Yes, Garden 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.

Garden Quiche

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