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    You are in: Home / Recipes / Quiche Rôtie D'aubergine, De Tomate Et D'olive Recipe
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    Quiche Rôtie D'aubergine, De Tomate Et D'olive

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    15 mins

    1 hrs 20 mins

    Member #610488's Note:

    A Provencial dish from Marseille and the kitchens of the Hotel L'Arbois. Perfect for a light lunch or even a brunch.

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    Units: US | Metric

    Egg Mixture


    1. 1
      Heat the oven to 350°F
    2. 2
      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.
    3. 3
      When done, turn oven up to 425°F While the eggplant is roasting, prepare the pie shell ingredients.
    4. 4
      Saute onion and garlic in the remaining third of the oil until golden. Peel tomatoes, dice and drain and add to the onion.
    5. 5
      Remove from heat and add chopped eggplant, basil, oregano and olives.
    6. 6
      Spread eggplant mixture in bottom of pie crust.
    7. 7
      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.
    8. 8
      Reduce heat to 325F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.

    Ratings & Reviews:


    Nutritional Facts for Quiche Rôtie D'aubergine, De Tomate Et D'olive

    Serving Size: 1 (196 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 335.9
    Calories from Fat 235
    Total Fat 26.1 g
    Saturated Fat 9.9 g
    Cholesterol 140.9 mg
    Sodium 450.0 mg
    Total Carbohydrate 17.5 g
    Dietary Fiber 3.3 g
    Sugars 2.5 g
    Protein 9.0 g

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