Recipe by Leslie in Texas
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.
- 2 cups oil
- 1 medium eggplant, peeled and thinly sliced
- 2 cups onions, thinly sliced
- 6 mushrooms, thinly sliced
- 3 cups ground beef, cooked and drained (or lamb)
- 1 teaspoon crushed red pepper flakes
- 6 -8 eggs
- 2 cups milk
- 4 dashes hot pepper sauce
- 1⁄3 cup parmesan cheese, grated
- 1⁄4 cup chopped fresh chives
- 2 garlic cloves, minced
- salt and pepper, to taste
- 2 (9 inch) pie crusts, unbaked
- 3 medium tomatoes, thinly sliced
Directions See How It's Made
- 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.
- Drain oil from skillet, leaving a thin coating on bottom.
- Sauté onion until almost soft, and remove to paper towels to drain.
- Sauté mushrooms until moisture evaporates; drain.
- Mix meat with crushed red pepper.
- Preheat oven to 325 degrees.
- 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.
- Place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
- Continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
- Divide egg mixture between quiches to fill.
- 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).
- Remove from oven and let stand for about 10 minutes before serving.