Acadia's Crustless Quiche With Eggplant

READY IN: 1hr 30mins




  • Preheat oven to 350 degrees F.
  • In skillet saute onion until translucent with 1 tablespoon of margarine.
  • Added eggplant and bell pepper in with onion and saute until tender.
  • Set onion, eggplant and pepper mixture aside in a bowl.
  • Remove sausage from casings and brown in same skillet and then cook thoroughly.
  • (I placed my skillet with metal handle in the oven for 15 minutes).
  • While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt.
  • Then add eggplant, onion and bell pepper mixture.
  • Stir.
  • Remove skillet from oven with sausage (Remember the handle is HOT!).
  • Drain sausage on paper towels and blot dry.
  • Chop up sausage into bite size pieces.
  • Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture.
  • Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish.
  • Pour mixture into greased baking dish.
  • Place on middle rack of oven.
  • Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean.
  • Let cool for 15 minutes.
  • Enjoy!