Prep 15 mins
Cook 1 hr 20 mins
A Provencial dish from Marseille and the kitchens of the Hotel L'Arbois. Perfect for a light lunch or even a brunch.
- 1 pastry crust (9-inch)
- 1 globe eggplant
- 3 tablespoons olive oil
- 1⁄4 cup onion, Chopped
- 1 garlic clove, finely minced
- 3 fresh plum tomatoes, peeled diced, drained
- 1⁄4 cup black olives, sliced
- 1⁄4 teaspoon dried oregano, crumbled
- 2 tablespoons fresh basil, julienned
- 4 eggs
- 1 1⁄2 cups light cream or 1 1⁄2 cups milk
- 1⁄2 cup parmesan cheese, Grated
- 1⁄4 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- Heat the oven to 350°F
- Cut eggplant into 1/2-inch slices and rub with two-thirds of the oil and place on non-stick baking sheet. Roast eggplant in oven for about 20 minutes, turning once at 10 minutes. Eggplant should be tender when pierced with a fork.
- When done, turn oven up to 425°F While the eggplant is roasting, prepare the pie shell ingredients.
- Saute onion and garlic in the remaining third of the oil until golden. Peel tomatoes, dice and drain and add to the onion.
- Remove from heat and add chopped eggplant, basil, oregano and olives.
- Spread eggplant mixture in bottom of pie crust.
- Mix together egg mixture until well-blended and pour slowly over the eggplant mixture, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 425F for 15 minutes.
- Reduce heat to 325F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.