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VEGETABLE
QUICHE
1 small eggplant (1 lb)
1/4 c. salad oil
1 onion, chopped
1 clove garlic, minced or pressed
3 large mushrooms, sliced
1 small zucchini, sliced
3/4 t. basil
3/4 t. oregano
1/2 t. salt
1/4 t. pepper
3 large tomatoes (1-1/4 lbs.)
1/2 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, shredded
4 eggs
1. Cut eggplant into ½ inch cubes. In a large frying pan, heat
oil over medium to medium-low heat. Add eggplant, onion and garlic. Cook,
stirring often, until vegetables are soft, about 10 minutes.
2. Add mushrooms, zucchini, herbs and spices. Cook, stirring until mushrooms
are soft, about 7 minutes.
3. Meanwhile, peel and chop tomatoes. Add to pan and simmer rapidly, stirring
often, until all liquid has evaporated, about 15 minutes. Let cool.
4. Shred Mozzarella cheese. Lightly beat eggs with 1/4 cup of the Parmesan
cheese, then stir into vegetable mixture.
5. Pour half of the vegetable mixture into a well-buttered 9-inch pie
pan (1-1/4 deep) or an 8-inch sq. baking dish. Top with half the Mozzarella
and remaining vegetable mixture. Sprinkle with remaining cheeses, then
lightly with paprika.
6. Bake in a 400 oven (375 degrees for glass dishes) for 25 minutes or
until puffed and browned. Cool on rack for 10 minutes.
Cut in wedges, squares, or spoon out portions.
4-6 servings
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