Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This is a delicious variation of the quiche. The recipe makes two,so tightly wrap the second quiche after baking and cooling and store in the freezer for future use. Defrost and reheat in a 250 degree oven until heated through.From the R.S.V.P. section of a September 1978 Bon Apetit magazine from The Cottage Crest restaurant in Waltham, Massachusetts. Serve as a hearty breakfast with a side fruit salad, or for lunch or a light dinner with a side salad.

Ingredients Nutrition

Directions

  1. Heat oil in 10 inch skillet; deep-fry eggplant slices until translucent and lightly browned ( 2 to 3 minutes) and place on paper towels to drain.
  2. Drain oil from skillet, leaving a thin coating on bottom.
  3. Sauté onion until almost soft, and remove to paper towels to drain.
  4. Sauté mushrooms until moisture evaporates; drain.
  5. Mix meat with crushed red pepper.
  6. Preheat oven to 325 degrees.
  7. In a large bowl combine eggs, milk, hot pepper sauce, cheese, garlic and chives with salt and pepper to taste; whisk vigorously for about 3 minutes.
  8. Place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
  9. Continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
  10. Divide egg mixture between quiches to fill.
  11. Place quiches on a baking sheet and bake in lower third of oven for 45 minutes to 1 hour, until custard is set (if quiche starts to brown too quickly before custard is done, cover with foil).
  12. Remove from oven and let stand for about 10 minutes before serving.

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